To make the stuffing, chop the leeks finely and cut the cabbage and shitake mushrooms thinly. Take the rest of the stuffing ingredients; mince, garlic, ginger, stock cube, seasoning, coriander and in a bowl mix with the chopped the leek, cabbage and mushrooms. Knead well until all ingredients are fully combined and leave for 10 minutes in the fridge.
To make the Gyoza parcel, divide the stuffing into 12. Put aside a bowl of water for sealing the dumplings. Spread gyoza skin over the palm of the hand and put one portion of the stuffing on the half side of the skin. Leave enough space on the edging to act as a seal when folded. Add water with a finger to the edge, spread the water on the all round edge, fold the skin making a half moon shape. Pinch the skin perfectly to make a tight seal. Pleat the edge. Continue until all 12 parcels are made.
Heat some oil in a frying pan. Once the pan is hot, lay the gyoza parcels in the pan and brown the parcels until on both sides until golden. Carefully pour hot water into the pan half covering the gyoza. Place a lid on the pan and steam for 3 minutes. Remove the lid and allow the water to evaporate off. Finally pour a spoon of sesame oil and make the gyoza skin crispy. Serve hot with a dip made from soy sauce and vinegar. English mustard makes a delicious additional dip.
Serve as a starter with salad greens or as a main with fried rice.
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