Also known as Japanese pot stickers or dumplings, these make a few fresh prawns go a long, long way; the spice and veg mix is sweet and savoury at the same time, and very very appetising. Like making pancakes, they work well if there are a few of you and everyone makes a few of the parcels, as they are incredible easy to do. You can then steam/fry them in 3-4 batches. You‘ll need a frying pan or a wok with a close fitting lid. You will need to wash and dry the pan/wok after each batch, as the parcels need to fry slightly before they are steamed. The gyoza wrappers are like filo pastry discs 8cm in diameter, except they are a lot more forgiving to work with. You can get them fresh or frozen - we buy our from the Wing Yip supermarket in Shirley, South London, but they are also available online. As a dipping sauce, we've found that Womersley Lime, Black Pepper & Lavender Vinegar and Merchant Gourmet's Spiced Black Wine Vinegar are lovely with a dot of light soy, but even better are either our own Tomato and Chilli Jelly, or our own Plum Chutney

4 large or 6 medium fresh raw prawns, heads off, peeled and deveined, very finely chopped

3 spring onion whites, very finely chopped

¼ Chinese cabbage, very finely chopped

1 inch square of ginger, very finely chopped

¼ hot red chilli, de-seeded and very finely chopped

1 tbsp coriander stalks, very finely chopped

2 tbsp light soy sauce

1 packet of gyoza wrappers, defrosted (approx. 250-300g)

groundnut oil for frying

light soy sauce for frying

• Mix together the prawns, spring onions, ginger, chilli, coriander stalks and cabbage and soy sauce to make a smooth paste

• Dry fry the mixture in a frying pan for 3 or 4 minutes. It should be quite a dry consistency. Take out and place in a bowl, allow to cool for 10 minutes before making the dumplings. Clean the pan

• To make the dumplings, hold the gyoza wrapper in the palm of your hand and add a scant teaspoon of the filling in the centre. Wet the edges with a little water, fold one half over and pinch hard along the edges to seal. Place them on a plate, pressing down a little so the sealed edges stand up like a fan and the stuffed bit is at the bottom

• Mix 5 tablespoons of hot water and 1 dessertspoon of light soy sauce in a small bowl. Heat a dessertspoon of groundnut oil in your pan/wok. When hot add the dumplings, making sure they stand up, rather than lying flat, and then after 5-10 seconds, add 2 tablespoons of the soy and water mix. Clamp the lid on and cook on a medium heat for 4½ minutes - the water should remain at a rolling boil throughout. Lift out with a slotted spoon, and serve immediately with Chilli Jelly or Spiced Black Wine Vinegar