Gyoza, Spicy Tamari Marinade

Vegan
Makes 16

Ingredients:
2 tbsp sunflower oil, plus a little extra for frying gyoza
200g white cabbage, diced
1 medium carrot, diced
30g ginger, diced
2 garlic cloves, diced
90g mushrooms, diced
4 tbsp white wine
1 spring onion, diced
1 tbsp soya sauce
Salt and pepper
X16 gyoza paper wraps

Marinade:
4 tbsp soya sauce
4 tbsp Japanese rice vinegar
2 tbsp sesame oil
1/2-1 tsp Korean chilli powder
Big pinch ground lightly toasted star anise

Lime juice, 1 tsp sesame seeds, diced spring onion for serving

Set a large frying pan to a medium to high heat and add two spoons of sunflower oil. Then add the cabbage and carrot and fry for 3-4mins to soften. Then add the ginger, garlic and season with salt and pepper. Cook for another min before adding in the mushrooms and white wine. Cook for another 2mins to allow the alcohol to evaporate and everything to soften. Remove from the heat and mix in the spring onion, soya sauce and check the seasoning.

Fill one of the gyoza wraps with 2 tsp of the filling in the middle. Lightly spread water over the edge of the wrap and dry hands. Start to fold the gyoza into a half moon shape. Watch video above form the folds. Lay on the tray with baking paper and cover with a damp towel. Continue with the rest. You could freeze them at this point or store in the fridge!

Use a steamer to gently poach the dumplings in batches (see video for makeshift steamer). Cook for 4 mins. On the last min, set a frying with some oil to a medium high heat and when the dumplings are ready, place straight into the pan. Fry one side for 1.5-2mins until crispy. Then turn over to cook for 30 secs on other side. Continue with the rest.

While the gyoza are steaming, mix all the ingredients together for the marinade in a bowl. When gyoza are cooked, serve on a large plate and drizzle over with a spoon of marinade, sesame seeds, spring onion and serve with the sauce and lime slices on the side for dipping.