It doesn't have to cost more to eat well: save $5 with delivery as early as Sunday, May 31st! New clients only. Redeem offer
Dairy Free

Spring Vegetable Gyoza with Sesame-Ponzu Dipping Sauce

& Roasted Asparagus

Cooking time

45 minutes




750 /serving


Anne-Marie's favourite

"Japanese fried dumplings, or gyoza, are one of those insanely crave-worthy foods usually reserved for a night when you order in. Making your own dumplings may seem daunting, but we’ve engineered this recipe to be super simple and even more satisfying than the takeout variety. Filled with scallions, tofu, cabbage and edamame flavoured with lime ponzu sauce and sesame oil, these little packets pack a savoury punch. The gold medal here, though, goes to the furikake topping—the traditional Japanese mixture of sesame and dried seaweed is a flavour-packed umami bomb that will take your gyoza to new heights. Crispy roasted asparagus also benefits from a good dusting of the stuff. Dunk it all in a sesame-ponzu sauce to satisfy your salty tooth."

We will send you:

  • 100g Shredded Napa cabbage
  • 2 Scallions
  • ½ Bunch of asparagus
  • 85g Edamame
  • 90ml Ponzu lime sauce
  • 30ml Sesame oil
  • 225g Tofu
  • 28 Dumpling wrappers
  • 10g Mild furikake spice blend (crushed nori, toasted white sesame seeds, black sesame seeds, salt, sugar)
  • 6.5g Korean spice blend (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, black pepper, ginger)

Contains: Gluten, Sesame Seeds, Soy, Wheat

You will need:

Large pan
Sheet pan
Salt & pepper
Parchment paper
Total Fat
35 g
Saturated Fat
5 g
2190 mg
Total Carbs
83 g
12 g
30 g
8 g
a picture
Mise en place
Preheat the oven to 450°F. Place the dumpling wrappers on a plate and cover with a damp paper towel. Snap off and discard the woody ends of the asparagus; halve the asparagus crosswise on an angle. Grate the tofu. Cut off and discard the root end of the scallions; thinly slice, separating the white bottoms and green tops.
a picture
Roast the asparagus
On a lined sheet pan, toss the asparagus with a drizzle of oil; season with S&P. Roast in the oven, turning halfway through, 10 to 12 minutes, until browned and tender. Remove from the oven and sprinkle with ½ the furikake. Set aside in a warm spot.
a picture
Cook the filling
While the asparagus roasts, in a large pan, heat a drizzle of oil on medium-high. Add ½ the white bottoms of the scallions and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the tofu, cabbage, edamame and ½ the ponzu; season with the Korean spice blend. Cook, stirring frequently, 3 to 5 minutes, until softened. Transfer the mixture to a plate and add ½ the sesame oil. Wipe out and reserve the pan.
a picture
Make the gyoza
Fill a small bowl with lukewarm water. Place the dumpling wrappers on a clean, dry work surface. Spoon about 1 tbsp of the filling into the center of each wrapper. Working one at a time, use your fingers to lightly moisten the edges of the wrappers with water; carefully fold the wrappers in half over the filling. Using your fingers, press down on the edges to crimp and seal the dumplings. Transfer to a plate and cover with a damp paper towel.
a picture
Cook the gyoza
In the reserved pan, heat a generous drizzle of oil on medium-high. Add the dumplings in a single, even layer (cooking in batches if necessary) and cook, 2 to 3 minutes per side, until golden brown.
a picture
Make the sauce & serve
In a small bowl, combine the remaining ponzu, sesame oil and white bottoms of the scallions; season with the remaining furikake. Divide the finished gyoza between your plates and top with the green tops of the scallions. Serve the roasted asparagus and soy dipping sauce on the side. Bon appétit!