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- Packet of 20 gyoza skins - defrosted
- Small bowl of tepid water
- For the filling
- 1 x tin canned water chestnuts, drained
- 50g white cabbage, roughly chopped
- 1 small carrot, roughly chopped
- 1/2 onion, roughly chopped
- 1 celery stick, roughly chopped
- 25g cornflour
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp salt
- 1 tsp sugar
- pinch of white pepper
- For the dipping sauce
- 3tbsp dark soy
- 1tbsp rice wine vinegar
- chopped fresh red chilli
Directions:View on BBC Good Food
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