The Recipes

Method

1. For the chicken filling, mix all of the chicken filling ingredients together in a large mixing bowl until well combined.
2. Season well with salt and freshly ground black pepper.
3. To assemble the dumplings, hold a gyoza skin in the palm of your hand and add one teaspoon of the filling mixture.
4. 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).
5. 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
6. To cook the dumplings, heat the vegetable oil in a large frying pan with a lid over a high heat.
7. 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.
8. Add 100ml of water to the pan, cover with the lid and steam the dumplings for a further two minutes.
9. 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.
10. Meanwhile, for the dipping sauce, mix all of the dipping sauce ingredients together in a small bowl, to taste.
11. When the gyoza are cooked through, drizzle the sesame oil around the edges of the frying pan and shake the pan.
12. Serve the gyoza immediately with the dipping sauce.