Let’s take gyoza from starter to meal with this bowl…
Lay the base with energising, starchy carbohydrate sources such as brown rice, also a great source of B vitamins for energy and nervous system support.
Veggies always with a combination of greens from baby spinach, kale and Chinese cabbage shredded to make a slaw. Dial up your veggie intake here aiming for 2 serves minimum in the meal (2 big handfuls = approx 2 cups, but go for gold and eat more should you wish), and add in folate to support red blood cell formation, growth and development – folate especially critical in preconception and early pregnancy. Lovely anti-inflammatory and anti-oxidant properties, not mention the fibre queen in the cabbage component of this salad.
Add in bonus points for digestive health with good quality kimchi and finish with your go-tos to accompany the gyoza e.g. tamari, sesame seeds, spring onion/shallot and for me pickled ginger too. YUM!
GYOZA WITH GREENS
Serves 4
1 cup brown rice, rinsed and drained
4 cloves garlic, peeled and finely sliced
2 cups shredded kale
2 cups shredded Chinese cabbge
2 cups baby spinach
2 stalks celery, finely sliced
Good quality Asian dressing/homemade (we used Undivided Food Co Asian Dressing)
4 spring onions / Asian shallots, finely sliced
20 gyoza
To serve: quality kimchi, pickled ginger, sesame seeds, tamari
Cook rice with garlic to absorption method, cover and set aside. Add shredded kale, cabbage, spinach and celery to a large salad bowl, toss, drizzle with dressing and toss again. Air or pan fry the gyoza (ours took 10 minutes on 190C). Divide the rice and salad between bowls to lay the base, top with gyoza, sprinkle with spring onions and serve with some kimchi, pickled ginger and a drizzle of tamari or light soy sauce.
