Recipe Index

Ingredients

• 1 tbsp oil, for frying
• 12 frozen gyoza dumplings (any flavour works, vegetarian if needed)
• 1 large carrot, peeled
• ½ cucumber, deseeded
• 5½ oz red cabbage
• ⅓oz mint
• ⅓oz coriander
• 1 tbsp sesame seeds, toasted
• 1½ oz peanuts or cashews, toasted and roughly chopped
• 1 small thumb-size piece fresh root ginger, finely grated
• 2 tbsp reduced salt soy sauce
• 2 tsp sriracha
• 1½ tbsp runny honey
• 2 tsp rice wine vinegar
• 1 oz mayonnaise
• 1 oz sriracha
• ½ lime

Method

1. Heat the oil in a large frying pan over medium to high heat, set the gyoza in flat-side down, and fry them for 3 to 4 minutes, until their bases are golden and crisp.
2. Pour a little water into the gyoza pan, cover it, and steam the dumplings for a further 4 to 5 minutes, until cooked through.
3. Peel the carrot into wide ribbons with a vegetable peeler and put them in a large bowl with the sliced cucumber and thinly shredded red cabbage.
4. Add the finely chopped mint and coriander and the toasted sesame seeds to the slaw bowl.
5. Whisk the grated ginger, soy sauce, sriracha, runny honey and rice wine vinegar into a dressing, pour it over the vegetables, and toss until every strand is coated.
6. Stir the mayonnaise and sriracha with a squeeze of the lime in a small bowl to make the spicy mayo for the dumpling salad.
7. Divide the dressed slaw between two bowls, top with the hot gyoza, drizzle over the spicy mayo, and scatter the toasted peanuts or cashews on top.

Prep: 30 min · Cook: 10 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data