Gochujang Glazed Veggie Gyozas

Name: Gochujang Glazed Veggie Gyozas with sesame fries and crispy onion
Total time: 40 min
Yield: 2
Cuisine: Asian
Ingredients: 600 grams Potatoes; 1 sachet(s) Sesame Seeds; 1 sachet(s) Gochujang Paste; 40 grams Salad Leaves; 1 sachet(s) Aioli; 1 sachet(s) Crispy Onions; 2 sachet(s) Honey; 10 unit(s) Vegetable Gyoza; 1 unit(s) Cabbage; to taste Salt; to taste Oil; to taste Pepper

with sesame fries and crispy onion

Get 50% off your first box

https://www.hellofresh.co.uk/recipes/gochujang-glazed-veggie-gyozas-655ce2162d94ad532d61a332

Tags:

Veggie

•Extra spicy

Allergens:

Sesame

•Soya

•Egg

•Mustard

•Wheat

•Cereals containing gluten

The quantities provided above are averages only.

Total40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

600 grams

Potatoes

1 sachet(s)

Sesame Seeds

(Contains: Sesame May be present: Cereals containing gluten, Peanut, Nuts)

1 sachet(s)

Gochujang Paste

(Contains: Soya)

40 grams

Salad Leaves

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

1 sachet(s)

Crispy Onions

(Contains: Wheat)

2 sachet(s)

Honey

10 unit(s)

Vegetable Gyoza

(Contains: Cereals containing gluten, Soya, Wheat May be present: Fish, Molluscs, Peanut, Sesame, Celery, Crustaceans, Egg)

1 unit(s)

Cabbage

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

Nutrition Values

Energy (kJ)3063 kJ

Energy (kcal)732 kcal

Fat29.8 g

of which saturates4.4 g

Carbohydrate101 g

of which sugars19.2 g

Dietary Fiber7.4 g

Protein17.9 g

Cholesterol0 mg

Salt2.5 g

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

•Baking Sheet with Baking Paper

•Pan with Lid

Cooking Steps

Preheat your oven to 240°C/220°C fan/gas mark 9. Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
Pop the chips onto a large (lined) baking tray. Drizzle with oil, season well with salt and pepper, then toss to coat. Spread out in a single layer. When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through. TIP: Use two baking trays if necessary.

Halve the cabbage, cut out and discard the tough core, then thinly slice. Mix well with aioli.

Just before serving toss the salad leaves in the slaw. Season to taste wit salt and pepper.

With 15 mins remaining on the potatoes, scatter over the sesame seeds on them and cook the remaining time in the oven.

Place a pan on 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.

Once the gyoza are ready, remove the pan from the heat, remove the lid and drizzle over the gochujang and honey.

Turn the gyozas so they're nicely coated in the glaze.

Tip: Turn the gyozas carefully to avoid tearing.

When everything's ready, transfer the gyozas to your plates.

Serve with the slaw salad and sesame chips and scatter over the crispy onion.