Ingredients

Gyoza:

  • 200g boneless chicken thigh, skin removed and roughly chopped
  • 10g fresh ginger, finely grated
  • 10g garlic, minced
  • 1 small egg, beaten
  • 1 tbsp light soy sauce
  • 1 tsp sesame oil
  • ½ tsp salt
  • 1/4 tsp ground white pepper
  • 50g tinned water chestnuts, roughly chopped
  • 2 tsp chives, roughly chopped
  • 40 ready-made Gyoza wrappers (defrosted)

Sesame Chilli Oil:

  • 2 tbsp light soy sauce
  • 4 tbsp chilli oil, from a jar
  • 1 tbsp sediment from the chilli oil jar
  • 2 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tbsp sesame paste or tahini
  • 1 tbsp caster sugar
  • 2 tbsp sesame seeds
  • 2 spring onions, finely sliced

Steps

Gyoza:

  1. Make the gyoza filling: Put the chicken thigh meat, ginger, garlic, sesame oil, egg, salt and pepper into the small bowl of a food processor and blitz until it comes together into a paste. Tip it into a small mixing bowl and stir through the chopped water chestnuts and chives.
  2. Assemble the gyoza: Lightly flour your work surface and a large tray, and prepare a small bowl of water to wet your fingers in.
  3. Lay one gyoza wrapper in the palm of your hand and use a teaspoon to put a teaspoon of the filling into the middle of it. Use your finger to wet the edge of the wrapper, then use your spare hand to pinch and seal the wrapper at one end. Carry on crimping the front edge of the wrapper and sealing it down onto the back edge, until the whole gyoza is sealed. Use a wet finger to make sure all of the folds are firmly sealed down then transfer it to the lightly-floured tray and repeat with the rest.
  4. Put one tablespoon of oil into a large non-stick frying pan which has a tight-fitting lid. Heat until the oil shimmers then add one or two portions of gyoza to the pan, making sure they’re not touching. Cook for two minutes, until the bottoms are golden brown, then carefully add 100ml of water and put the lid on. Steam the gyoza for five minutes, then take the lid off and cook until the water has evaporated.
  5. Serve the gyoza with the dipping sauce on the side, or with it drizzled over the top and scattered with finely chopped spring onion.

Sesame Chilli Oil:

  1. Put the light soy sauce, chilli oil, chilli sediment, rice vinegar, sesame paste, sugar and sesame seeds into a bowl and use a small spatula to mix together into a smooth dressing. Put to one side.