Dumpling salad

1. 1

   To make the salad, heat the oil a large frying pan over a medium to high heat. Place in the gyoza, flat side down, and fry for 3-4 minutes until golden and crisp on the bottom.

2. 2

   Once golden, add 50ml/2fl oz water to the pan. Cover with a lid and steam the gyozas for a further 4-5 minutes, or until they are cooked through.

3. 3

   Meanwhile, using a vegetable peeler, peel the carrot into wide ribbons and place in a large bowl. Slice the cucumber and shred the cabbage thinly, then add to the bowl.

4. 4

   Finely chop the mint and coriander and add to the bowl along with the sesame seeds.

5. 5

   To make the dressing, whisk together all the ingredients until combined. Pour over the prepared vegetables and toss the vegetables in the dressing to ensure they are completely coated.

6. 6

   When you’re ready to serve, make the spicy mayo. Stir together the mayonnaise, sriracha and a squeeze of lime in a small bowl.

7. 7

   Divide the dressed vegetables between two plates or bowls, then top with the cooked gyozas. Drizzle over the spicy mayo and finish by scattering over the nuts.

1 serving ≈ 350 g

Nutrition values are estimates. - means data is unavailable.