Vegetable gyoza dumpling stir-fry
Meet your new weekday staple: frozen Japanese gyoza dumplings. Cooked straight from the freezer, they make a brilliant shortcut supper for one.
Or learn how to make gyoza from scratch with these cashew and smoked tofu potsticker gyoza.
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Ingredients
- 1 tsp vegetable oil
- 5 frozen vegetable gyoza (see tip)
- ½ carrot, peeled into ribbons
- ½ courgette, peeled into ribbons
- 100g sugar snap peas, halved
- 1 tsp toasted sesame oil
- 1 tsp soy sauce, plus extra for drizzling
- ¼ tsp nigella seeds
- 2 spring onions, finely sliced
- 25g roasted salted peanuts, crushed or chopped
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Method
- Heat the vegetable oil in a non-stick pan over a medium heat. Add the frozen gyoza and cook for 8-10 minutes, turning, until crisp and cooked through. Transfer to a plate and keep warm.
- Put the carrot, courgette and sugar snaps in the pan and cook for 2-3 minutes until starting to soften. Toss with the sesame oil, 1 tsp soy sauce and the nigella seeds, then remove the pan from the heat.
- Transfer the veg to a serving bowl, top with the gyoza, then sprinkle over the spring onions and peanuts. Serve drizzled with extra soy sauce, if you like.
Nutrition
- 450kcals Calories
- 23.5g (3.6g saturated) Fat
- 20.1g Protein
- 34.4g (14.2g sugars) Carbs
- 10.1g Fibre
- 1.6g Salt
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Reviews
Multiplied by three for the family, it was delicious and very easy and quick to make. Everyone loved it. Will defo cook it again
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