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Crispy Gyoza & Smashed Cucumber Salad

By All Dressed Up
If you're after a fresh, crunchy dinner that hits the spot without the fuss, this is the one. Sashing the cucumber might feel a bit dramatic, but it’s the secret to soaking up all that punchy ginger and chilli goodness.…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

14 total
  • Sunflower or vegetable oil, for frying
  • 8 frozen gyoza
  • 1 tbsp soy sauce
  • 1 tsp fish sauce
  • 1 tsp rice wine vinegar
  • 1 tbsp toasted sesame oil
  • 1 tsp chilli crisp
  • 1 small garlic clove, grated, optional
  • 2 cm piece fresh ginger, grated, optional
  • 1 tsp runny honey, optional
  • ¼ large cucumber
  • 3 radishes, thinly sliced
  • 1 handful cherry tomatoes, halved
  • 3 tbsp All Dressed Up Gochujang Ginger Dressing, plus extra to serve

Method

5 steps

  1. Step 1

    Heat a splash of neutral oil in a pan over a medium heat. Add the gyoza, fry until cooked through and the base is golden and crisp.

  2. Step 2

    Meanwhile, make the marinade. Pour the soy sauce, fish sauce, rice wine vinegar, sesame oil and chilli crisp into a large mixing bowl and whisk until combined. Add the garlic, ginger, and honey if using.

  3. Step 3

    Set the cucumber on a chopping board and smash it using a rolling pin or heavy bottle until it bursts, then break it into bite-sized chunks and add to the marinade bowl.

  4. Step 4

    Add the radishes and cherry tomatoes, then toss everything with a good splash of the Gochujang Ginger dressing.

  5. Step 5

    To serve, spoon the salad onto a plate and top with the hot gyoza. Finish with a generous drizzle of the Gochujang Ginger dressing over everything.