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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.

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.

Ingredients

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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: per serving

We used Itsu Vegetable Fusion Gyoza from Tesco, Morrisons, Waitrose and Ocado (in the frozen section).

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Jan Scotchford says:

4th Jan 2020 at 8:40 pm

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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