Homemade takeaway!

Save cash and create your own Japanese takeaway faves at home

PORK & GINGER GYOZA

MAKES 30 PREP 25 MINS COOK 20 MINS

1 In a large bowl, combine pork, onion, ginger, garlic, soy and sesame oil. Season.

2 Working in batches, lay wrappers on a clean, flat surface. Place level tablespoons mince mixture in the centre of each. Brush edges of wrapper with water, then fold over to form a semicircle and enclose filling. Forming small pleats, press edges together to seal. Place on a plate. Repeat with remaining wrappers and mixture.

3 In a large frying pan, heat half the oil and water (see Tip) on high. Cook gyoza in 2 batches, by simmering, covered, 5 mins. Uncover and simmer for a further 5-7 mins until water evaporates and the pastry turns golden. Repeat with remaining oil and gyozas. Serve hot with extra soy sauce, green onion and chilli.