Strip your leftover roast chicken and finely chop, add to a large mixing bowl and pour in your gravy.
Add the garlic and ginger and mix together. Once all the ingredients have been thoroughly mixed, you’re ready to prepare the gyoza dumpling by wetting the edges of the wrapper, spooning a teaspoon of the mixture and gently folding and pinching the pastry together, concertinaing one side (I find this process extremely therapeutic!).
Once you’ve folded and shaped your dumplings, heat a heavy bottomed frying pan with a tablespoon of vegetable oil. When nice a hot, place your dumplings in the pan on their flat side down for about 4 mins.
When they’re looking all nice and golden brown, add ½ a cup of water to the frying pan and cover for a further 5 mins at a high heat to steam the remaining uncooked pastry. You can use this time to whip up the dipping sauce ready for the imminent dumpling dunking!
When each of them are cooked through, drizzle your sesame oil around the edges of the frying pan and shake the pan to coat your gyoza.
Serve immediately with the dipping sauce and cucumber garnish (glass of vino is optional but heck, you deserve it for being such a culinary whizz!)
Warning: So dangerously moreish and easy to prepare, we won’t judge you for knocking up another batch as soon as you’ve finished!
Some kitchen items you might need….