Recipes

Gyoza’s with fresh salad, white rice, and Crispy Chili Mayo

Gyoza’s with fresh salad, white rice, and Crispy Chili Mayo Gyoza’s with fresh salad, white rice, and Crispy Chili Mayo Gyoza’s with fresh salad, white rice, and Crispy Chili Mayo Gyoza’s with fresh salad, white rice, and Crispy Chili Mayo Gyoza’s with fresh salad, white rice, and Crispy Chili Mayo

Enjoy crispy gyozas with a fresh salad, white rice, and Oliehoorn Crispy Chili Mayo – golden-brown dumplings, feather-light vegetables, and an irresistible spicy bite.

Crispy Chili Mayonnaise
Dinner
Easy
For 2 servings

Cooking gyozas and rice

Ingredients (4)

20 ready-to-eat gyozas
150g white rice (uncooked)
300ml water
Pinch of salt

Instructions(4)

1Rinse the rice under cold water.
2Bring to a boil with water and a pinch of salt.
3Set low, put the lid on the pan and let it simmer gently for 10 minutes.
4Let it rest for another 5 minutes and fluff the rice with a fork.

Fresh raw vegetable salad and sesame dressing

Ingredients (10)

½ long cucumber, cut into thin strips
2 carrots, cut into thin strips
100 g bean sprouts
2 scallions, sliced into rings
1d tbsp rice vinegar or lime juice
1 tbsp soy sauce
1 tsp honey or sugar
1 tsp sesame oil
Oliehoorn Crispy Chili Mayo
1–2 the roasted sesame seeds

Instructions(5)

1Mix cucumber, carrot, bean sprouts, and spring onion. Whisk the dressing and toss through the salad.
2Heat a pan with a little oil.
3Fry the gyozas for 3–4 minutes until crispy on the bottom.
4Add a small splash of water, put the lid on and steam them for another 3-4 minutes.
5Serve the gyozas with the rice and the fresh salad, Crispy Chili Mayo, and some sesame seeds.

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