Lamb Gyoza with Tzatziki Dipping Sauce

Lamb gyoza

• 4 Spring onion
• 2 cloves Garlic
• 15 g Ginger root
• 350 g Minced lamb
• 1 ½ tbsp Soy sauce
• 2 tsp Sesame oil
• 24 pieces Gyoza dumpling wrappers
• 1 tbsp Extra virgin olive oil
• 80 ml Water

Tzatziki dipping sauce

• ½ Cucumber
• 1 Lemon
• 10 g Fresh dill
• 200 g Greek yogurt
• 1 tsp Rice vinegar

1. Thinly slice the spring onions, then finely grate the garlic and ginger. In a bowl, mix the minced lamb with most of the spring onion (reserve a small handful for serving), the garlic, ginger, soy sauce and sesame oil until tacky and well combined.
2. Make the tzatziki: coarsely grate the cucumber, then squeeze out as much liquid as you can. Finely chop the dill, then mix the cucumber, dill, Greek yogurt, the juice of half the lemon, and the rice vinegar; season with a little more lemon juice to taste.
3. Fill the gyoza: place a wrapper in your palm and add a small spoonful of lamb filling to the centre. Moisten the edge with a little water, pleat and seal firmly, then repeat with the remaining wrappers and filling.
4. Heat the extra virgin olive oil in a large frying pan over medium-high heat. Arrange the gyoza in a single layer and fry for 2 to 3 minutes until the bases are deep golden.
5. Carefully pour the water into the pan and immediately cover with a lid. Steam for 5 to 6 minutes until the wrappers look slightly translucent and the lamb is cooked through, then uncover and cook for 1 minute to drive off any remaining water.
6. Serve the gyoza hot with the tzatziki for dipping. Finish with the reserved spring onion and a squeeze of the remaining lemon juice over the dumplings if you like.

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