Japanese Chicken and Vegetable Gyoza

Roughly chop the cabbage, onion, carrot, scallion and ginger, add to a food processor and pulse / blend for approx. 20 seconds - you want very small pieces that still have texture. Move to a large bowl.

Next pulse / blend the chicken for 15 to 20 seconds in the processor, again retain texture. Add the chicken into the bowl with the vegetables.

Add all the marinade ingredients into the chicken and vegetable mixture, combine well.

Time to make the dumplings! Take a wrapper in one hand, spoon approx a heaped teaspoon of the filling into the centre and then wet the edges. Pull up both sides and pinch the centre together. Then make little folds either side to seal tightly. Make sure it has a little base.

To steam fry the dumplings, add some oil into a non stick pan, put the dumplings base down onto the pan. Fry for 1-2 minutes on medium heat until the base of the dumplings has a light brown colour. Then add water into the pan to cover one third of each dumpling . Cover with a lid and let it simmer and cook for 4 / 5 minutes. You might need to take the lid off for the last minutes to allow all the water to fully evaporate.

Mix all the ingredients for the dipping sauce together and enjoy with the dumplings.