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Dumpling Salad

Dumpling Salad

with cabbage and gochujang

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https://www.hellofresh.com/recipes/sesame-chicken-gyoza-and-red-cabbage-salad-6765a6f29bfc6de73c8e1d6c

Tags:

Extra spicy

•Quick Prep

•Super Quick

•Veggie

•Calorie Smart

Allergens:

Gluten

•Soja

•Hvede

•Jordnødder

•Sesamzaad

The quantities provided above are averages only.

Total10 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

2 unit(s)

Cucumber

10 unit(s)

Vegetable Gyoza

2 sachet(s)

Gochujang Paste

20 grams

Peanuts

80 grams

Edamame Beans

125 grams

Cherry Tomatoes

1 unit(s)

Lime

1 unit(s)

Carrot

1 sachet(s)

Sesame Seeds

5 grams

Coriander

Sweet Asian Sauce

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)2133 kJ

Energy (kcal)510 kcal

Fat25.9 g

of which saturates3.4 g

Carbohydrate51.7 g

of which sugars17.1 g

Dietary Fiber9.1 g

Protein20.9 g

Salt7 g

Trans Fat0.1 g

Potassium556.5 mg

Calcium42.7 mg

Iron1.7 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Sieve

Cooking Steps

1

Place a large pan over medium heat (no oil).
Once hot, dry-fry the sesame seeds, stirring regularly, until lightly toasted, 2-3 mins. Remove from the pan and set aside. TIP: Watch them closely—they can burn easily.

2

Return the pan over medium-high heat with a drizzle of oil.
Once hot, add the gyozas and fry until golden on all sides, 4-6 mins.
TIP: Turn the gyozas carefully to avoid tearing.

Add a splash of water, cover and cook for another 2-3 mins.

3

Meanwhile, trim the carrot, then coarsely grate (no need to peel).

Halve the cabbage, cut out and discard the tough core, then thinly slice.

Trim the cucumber, then halve lengthways. Chop into roughly 1cm wide, 5cm long batons.

Halve the cherry tomatoes. Quarter the lime.

Roughly chop the coriander (stalks and all).

In a large bowl make the dressing with the gochujang paste. soy sauce and lime juice from half the lime quarters.

4

Toss the carrot, edamame beans, cucumber, cabbage, cherry tomatoes and half the coriander with the Asian dressing. Season to taste with salt, pepper and lime juice.

Divide the tossed salad between plates and scatter over the peanuts, sesame seeds and remaining coriander. Serve the pan-fried veggie gyoza over the salad.

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