Chicken, cheese and Vegetable Dumplings
1 pack of ready made gyoza skins
For the filling
500g chicken mince
1 head pak choi, very finely shredded
2cm piece fresh root ginger, peeled, grated
3 garlic cloves, peeled, grated
½ tsp salt
½ tsp freshly ground black pepper
1 tbsp chopped spring onion (green part only)
½ tsp ground chilli flakes
100g stir fry mix
50g cubed Pilgrims Choice Mature cheddar
For the dipping sauce
1 tsp sesame oil
1 tbsp oyster sauce
For the chicken filling, mix all of the chicken filling ingredients together in a large mixing bowl until well combined.
Season well with salt and freshly ground black pepper.
To assemble the dumplings, hold a gyoza skin in the palm of your hand and add one teaspoon of the filling mixture.
Wet the edges with a little water using your fingertip and seal the dumpling, pinching along the edges to create a pleated fan effect (the end result should resemble a mini Cornish pasty).
Repeat the process until all the filling mixture and gyoza skins have been used up, setting each dumpling aside on a plate dusted with flour
To cook the dumplings, heat the vegetable oil in a large frying pan with a lid over a high heat.
Arrange the gyoza in the pan, in batches if necessary, leaving space between each one, and fry for 2-3 minutes, or until the bottoms are golden-brown. Take care as they will burn quickly.
Add 100ml of water to the pan, cover with the lid and steam the dumplings for a further two minutes.
Give the pan a shake to release the gyoza from the bottom of the pan and continue to cook for a further two minutes with the lid off, until the filling is completely cooked through.
Meanwhile, for the dipping sauce, mix all of the dipping sauce ingredients together in a small bowl, to taste.
When the gyoza are cooked through, drizzle the sesame oil around the edges of the frying pan and shake the pan.
Serve the gyoza immediately with the dipping sauce.
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