Most dumplings are boiled, but these golden chicken gyoza are made for the pan. They develop a crunchy, golden base while the top stays soft and tender, so every bite has a bit of both.

What’s in the pack: 12 dumplings

How to pan-fry:

1. Make the slurry. Mix 1/3 tsp flour into 80ml water.
2. Heat the pan. Put a pan on medium-high heat and add just enough oil to lightly coat the base.
3. Add the gyoza. Place the dumplings in the pan, then pour in the flour slurry.
4. Cover and cook. Put a lid on and cook until all the water has evaporated and the bottoms are golden and crispy.

Tip: For a restaurant-style finish, flip the gyoza out onto a plate crispy side up and serve with soy sauce or chilli oil for dipping.