Dumpling Salad with Chicken
with edamame and gochujang
Crispy gyoza are the shining star of this hearty salad. After crisping up the gyoza, you’ll toss them with crunchy cucumber and carrots along with sweet Asian sauce. Garnish with peanuts for a flavourful, satisfying, and super speedy meal.
Tags:
Quick Prep
•Extra spicy
•Super Quick
•Protein Rich
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
1 sachet(s)
Sweet Asian Sauce
260 grams
Diced Irish Chicken Breast
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2721 kJ
Energy (kcal)650 kcal
Fat27.3 g
of which saturates3.8 g
Carbohydrate57.5 g
of which sugars19.1 g
Dietary Fiber9.8 g
Protein51.3 g
Cholesterol0.3 mg
Salt5.9 g
Trans Fat0.1 g
Potassium619.2 mg
Calcium47.5 mg
Iron1.8 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 to medium-high heat with a drizzle of oil.
- Once hot, add the gyozas and fry until golden on all sides, 4-6 mins.
- Add a splash of water, cover and cook for another 2-3 mins. Turn the gyozas carefully to avoid tearing.
NOTE: Adding chicken? Add to the pan after removing the gyoza, season with salt and pepper and cook for 8-10 mins.
3
- Meanwhile, trim the carrot then coarsely grate (no need to peel).
- 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 by mixing the gochujang paste, sweet Asian sauce and juice from half the lime wedges.
4
- Toss the carrot, edamame, cucumber, cherry tomatoes and half the coriander with the spicy dressing.
- Season to taste with salt, pepper and lime juice.
- Divide the tossed salad between plates and top with the pan-fried gyozas.
- Scatter over the peanuts, sesame seeds and remaining coriander.
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