Ingredients:
400g pork mince
1 carrot (minced)
4-5 spring onions (chopped finely)
3-4 garlic cloves (minced)
1 large ginger piece (minced)
1 tsp salt
1 tsp pepper

For the sauce:
2 tbsp soy sauce
1 tsp fish oil
1 tsp honey
1 tsp sesame oil
1/2 tsp water
1/2 tsp brown sugar

Extras:
25-30 gyoza skins


Method:
Step 1: In a large bowl, add all the above including the sauce together and mix well to make sure it is all fully combined.

Step 2: Seperate the gyoza skins and using a teaspoon, add the mixture into the centre of the gyoza and brush the edges with some water. Fold together from left to right using a waving motion.

Step 3: Continue this until all the filling has been used up making sure that
no filling is spilling out on either side.

Step 4: Pour 2 tsp of rapeseed oil or coconut oil into a large pan or wok (must have a lid) and bring to a medium heat. 

Step 5: Add in the dumplings to allow to brown slightly on the base, for 2-3 minutes. Then pour in a splash of water and cover.

Step 6: Cook for a further 3-5 minutes until the gyozas are translucent.

Serve with some coriander, sesame seeds & a dipping sauce -
(1 tsp soy, 1 tsp fish sauce, squeeze of lime)