1. Wet the edges of the gyoza skin.
  2. Spoon the filling into the centre of the skin.
  3. Fold the skin so the edges touch.
  4. Pinch and fold the skin 5 or 6 times with your thumb and index finger.

  1. Heat the skillet then add oil.
  2. Wipe off the excess oil.
  3. Lay gyoza in the pan.
  4. Fill the pan with gyoza and fry for 10 seconds.
  5. Pour in water.
  6. Cover and steam for 4 minutes.
  7. Uncover and continue to cook until all of the water evaporates.
  8. Drizzle in the remaining sesame oil.
  9. Remove the gyoza with a fish spatula and serve.

For more of these recipes, get hold of ‘Japanese Soul Cooking’ by Tadashi Ono & Harris Salat, £25 Jacqui Small,