Now this lip-smacking dish, infused with Pilgrims Choice Vintage Cheddar, will give you a real kick. And a punch. And a… slam? Yes, it’ll flavour-slam you to the ground. Bring it on!!
The perfect add-on to any get-together. Or get-alone. That’s a thing, right?
- 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
- pinch sugar
- 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.