How to Cook

For the filling mix the prawns, chicken, spring onions, shallot, garlic and coriander leaves in a bowl. Season with a little sea salt and freshly ground black pepper

For the dipping sauce- whisk soy, rice vinegar, seasame oil, lime juice and chilli paste in a small bowl. Set aside until ready to use

Lay out you gyoza or wonton wrappers, spoon a teaspoon of the filling mixture onto each wrapper then using a small pastry brush, brush the edge with water then fold the gyoza or wonton wrapper in half and pinch the edges together, brushing with water as you work. Repeat until all mixture has been used

Heat vegetable oil in a large frying pan over medium heat and place gyoza in the frying pan. Pour about 100ml cold water into the pan and cover with a lid. Allow to steam for about 3-5 minutes or until water has almost evaporated. Remove lid, turn heat up to high and cook for another minute or until the bottom of the gyoza begin to brown and go crispy. Repeat process with remaining gyoza.