• Finely chop celery. • Thinly slice pear into wedges.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • When the oil is hot, add vegetable gyoza, flat-side down, in a single layer. • Cook until starting to brown, 1-2 minutes. Add the water (watch out, it may spatter!) and cover with foil or a lid. • Cook until the water has evaporated and gyoza are tender and softened, 4-5 minutes. Transfer to a plate. TIP: Cook gyozas in batches if your pan is getting crowded.

• In a small heatproof bowl, combine gingerlemongrass paste and a drizzle of olive oil. Microwave in 10 second bursts, until fragrant. Stir in the soy sauce and mayonnaise until combined. • In a large bowl, combine shredded wombok, mixed salad leaves, pear, celery and gingerlemongrass dressing. Season to taste.

• Divide creamy ginger salad between bowls. Top with veggie potstickers and drizzle over sriracha. • Sprinkle over crispy shallots. Enjoy!