Chili Mayo Dumpling Sandwich by James Patrick Ellingsworth Iii

Ingredients

• 12 frozen vegetable gyoza
• 1/4 cup low-fat Greek yogurt
• 2 tbsp light mayo
• 1 tbsp chili crisp
• 1 tsp yuzu juice
• 1 tsp soy sauce
• 1/2 cucumber, julienned
• 1 carrot, julienned
• 1/4 cup rice vinegar
• 2 whole-grain rolls, toasted
• 2 tbsp fresh cilantro

Instructions

1. Combine rice vinegar, red wine vinegar, and boiling water in a bowl; add julienned cucumber and carrots to soak for 10 minutes until lightly pickled.
2. Whisk together QP mayo, chili crisp, yuzu juice, sesame oil, soy sauce, and garlic salt in a medium bowl.
3. Steam the frozen dumplings according to package directions, typically 6-8 minutes, until cooked through.
4. Gently toss the hot steamed dumplings in the prepared chili-mayo sauce until evenly coated.
5. Assemble by placing the coated dumplings onto the toasted French bread.
6. Top with the drained pickled cucumber and carrots, then garnish with fresh chopped cilantro.