Crispy pan-fried gyoza dumplings served over a crunchy Asian slaw with ginger-soy dressing and sriracha mayo.
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| prepToast sesame seeds in a dry pan over medium heat, 2–3 min; set aside. | ||||
| prepToast peanuts or cashews in a dry pan over medium heat, 3–4 min; set aside. | ||||
| 1 tbsp oil (for frying) | Fry gyoza flat side down, 3–4 min until golden | Add water, cover & steam 4–5 min until cooked | Divide salad between plates, top with gyoza, drizzle mayo & scatter nuts | |
| 12 frozen gyoza dumplings | ||||
| 1 large carrot, peeled | Peel carrot into ribbons, slice cucumber, shred cabbage | Chop mint & coriander, add to bowl with sesame seeds | Pour dressing over vegetables & toss to coat | |
| ½ cucumber, deseeded | ||||
| 150 g red cabbage | ||||
| 10 g mint | ||||
| 10 g coriander | ||||
| 1 tbsp sesame seeds, toasted | ||||
| 1 small thumb-size piece fresh root ginger, finely grated | Whisk dressing ingredients until combined | |||
| 2 tbsp reduced salt soy sauce | ||||
| 2 tsp sriracha | ||||
| 1½ tbsp runny honey | ||||
| 2 tsp rice wine vinegar | ||||
| 30 g mayonnaise | Stir mayo, sriracha & lime juice together | |||
| 30 g sriracha | ||||
| ½ lime | ||||
| 40 g peanuts or cashews, toasted and roughly chopped | ||||
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