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Sticky Gochujang Glazed Veg Gyoza

Sticky Gochujang Glazed Veg Gyoza

with sesame fries and crispy onion

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These Gochujang Veg Gyozas are a delicious veggie option that makes it easy to eat more greens in your diet while trying something a little bit different!

Tags:

Veggie

•Extra spicy

Allergens:

Sesame

•Soya

•Egg

•Mustard

•Cereals containing gluten

•Wheat

•Fish

•Molluscs

•Peanut

•Sesame

•Celery

•Crustaceans

•Egg

•May contain traces of allergens

The quantities provided above are averages only.

Total

Cooking Time

DifficultyEasy

Ingredients

Serving amount

600 grams

Potatoes

10 grams

Sesame Seeds

(Contains: Sesame)

1 sachet(s)

Gochujang Paste

(Contains: Soya)

40 grams

Salad Leaves

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten, Wheat)

2 sachet(s)

Honey

10 unit(s)

Vegetable Gyoza

(Contains: Fish, Molluscs, Peanut, Sesame, Celery, Crustaceans, Egg, May contain traces of allergens, Cereals containing gluten, Soya, Wheat)

1 unit(s)

Cabbage

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

Nutrition Values

Energy (kJ)3000 kJ

Energy (kcal)717 kcal

Fat26.1 g

of which saturates3.6 g

Carbohydrate105 g

of which sugars18.7 g

Dietary Fiber15.4 g

Protein17.5 g

Salt14.2 g

Trans Fat0.1 g

Potassium1403.7 mg

Calcium100.8 mg

Iron0.6 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

•Baking Sheet with Baking Paper

•Pan with Lid

Cooking steps

1

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.
Scatter over the sesame seeds for the final 15 mins.

TIP: Use two baking trays if necessary.

2

Halve the cabbage, cut out and discard the tough core, then thinly slice. Mix well with aioli.
Just before serving toss the salad leaves with the cabbage. Season to taste with salt and pepper.

3

Place a pan over medium-high heat with a drizzle of oil.
Once hot, add the gyozas and fry until golden on the bottom (do not shift to avoid tearing), 4-6 mins.
Add a splash of water, cover and cook for 2-3 mins more.
Remove the pan from the heat, remove the lid and drizzle over the gochujang and honey.

4

When everything's ready, transfer the gyozas to your plates.
Serve with the salad and sesame chips alongside.
Scatter over the crispy onions over the top.

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