Duck gyoza

Cook the duck following pack instructions (if you’ve bought a part-roasted pack) to crisp the skin up, then leave to cool. Shred all the skin and meat from the bones and finely chop. Tip into a bowl with the spring onion, ginger, soy, potato starch and hoisin and mix well.

Tip the plain flour and salt into a bowl, and add 75ml hand-hot water. Knead well in the bowl, then tip onto the worksurface and knead for 10 minutes until smooth and elastic. Wrap in clingfilm and let it rest for 30 minutes at room temperature. Unwrap the dough, and roll out into a long thin sausage on a clean worksurface. Cut into 30 even pieces.

Cover the dough balls with a damp cloth, dust the worksurface with potato starch, and, working one at a time, roll the dough to make a very thin round, about 10-12cm wide.
Keep spinning the dough to get it to an even thinness. To make a neat circle, cut the dough with an 8cm round cutter. Keep the trimmings under the cloth to re-roll later on. Repeat with the remaining dough, keeping them under the damp tea towel as you go, with a sprinkling of potato starch in between each one. You can wrap these in clingfilm and freeze at this stage.

Add 1 tsp of the filling to the centre of each wrapper, holding it in the flat of your hand. Brush one half of the edge with a little water, and bring the 2 sides together to make
a half-moon shape.

Pleat the top half and pinch to seal. Repeat until you have used all of the mixture.

Keep the dumplings on a tray lined with baking paper and chill until ready to serve.

When ready to serve, heat a little sunflower oil in a non-stick frying pan and put each jiaozi flat-side down.

Cook for 1-2 minutes until the bottoms turn crisp and golden.

Add 125ml of boiling water to the pan (it will spit), quickly cover with a lid and steam for 5-6 minutes, or until the wrappers are tender. Take the lid off and keep cooking until the water has evaporated. Mix the dipping sauce ingredients together and serve with a small bowl of hoisin sauce too, if you like.