Everyone who cooks regularly has a freezer fallback – something they can turn to when they’ve put off the food shop a few too many times, or they don’t want to get involved with cooking something from scratch because American Gods won’t watch itself.

Coach is rather partial to frozen veggie burgers and fish fingers, but we’re adding gyoza to our repertoire. Not a charmingly old-fashioned exclamation of surprise but a delicious Japanese dumpling, although no-one will hold it against you if you shout “gyoza!” next time you stub your toe.

These little packages of delight have been available in Japanese restaurants for as long as there have been Japanese restaurants, but now you can take them into your own home thanks to the launch of Itsu’s gyoza grocery range.

There are three types available – Vegetable Fusion, King Prawn and Sesame Tuna – with packs of 20 available for £3.50 in Tesco and Waitrose.

Gyoza are great to eat by themselves with a dipping sauce but they’re also a fine addition to salads and noodle or rice dishes. They also only take about five minutes to cook.

If you find yourself lacking in gyoza inspiration then give this cracking low-carb courgetti salad recipe from Itsu a whirl. We’ve gone for the king prawn flavour in the recipe but it will work whatever your gyoza of choice happens to be.

Courgetti Salad And Gyoza

Ingredients (serves one)

  • 6 king prawn gyoza
  • 1 large courgette
  • ⅓ of a cucumber
  • 1 spring onion
  • 1tbsp rice wine vinegar
  • 1tbsp sesame oil
  • 2tbsp soy sauce
  • Juice of ½ a lemon
  • 100ml water
  • 1tsp sugar (optional)
  • 1tsp coconut oil
  • 1tbsp sesame seeds
  • 1tsp chilli flakes
  • Small handful of chopped coriander
  • Handful of cashew nuts

Method (prep time 10 minutes, cooking time 10 minutes)

  1. Spiralise or thinly slice the courgettes and cucumber. Trim and chop the spring onion.
  2. Combine the rice wine vinegar, sesame oil, soy sauce, lemon juice, water and sugar (is using) to make the dressing.
  3. Pan fry, steam or microwave the gyoza according to pack instructions.
  4. Add the coconut oil to a pan and toast the sesame seeds on a low heat.
  5. Pour half of the dressing over the courgetti and cucumber. Place the gyoza on top and drizzle the rest of the dressing over.
  6. Sprinkle the toasted sesame seeds, spring onions, cashew nuts, coriander and chilli flakes on top.

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