Crispy-Skirt Cumin Manti Gyoza (Uzbek × Japanese)

Method

1. Put the mince in a bowl with the very finely chopped onion, sliced spring onion, grated ginger, cumin crushed between your palms, pepper, salt, four-tenths of the soy sauce and half the sesame oil. Stir in one direction for 1–2 minutes until sticky.

   Add in this stepMinced lamb or beef 200 gOnion 120 gSpring onion 1Fresh ginger 6 gCumin seeds 1 tspGround black pepper ½ tspSalt ½ tspSoy sauce 1.6 tspToasted sesame oil 1 tsp

2. Put a heaped teaspoon of filling in the centre of a wrapper and wet the edge with water. Fold in half and make 4–5 pleats on one side only, pressing firmly into a half-moon. Set them on a lightly floured tray.

   Add in this stepRound gyoza wrappers (9–10 cm) 20

3. Skirt slurry: whisk the flour into the water until there are no lumps.

   Add in this stepPlain flour 2 tspWater (for the skirt) 120 ml

4. Heat the oil in a 24 cm non-stick pan and arrange the gyoza snugly in a circle (for 4 servings cook in 2 batches, splitting the oil and slurry). Fry on medium heat for 2 min until the bottoms are light golden, then stir the slurry, pour it into the pan and cover immediately. It spits hard, so have the lid in your hand. Steam for 6 min, until the wrappers turn translucent, then uncover and cook 2–3 minutes more until the water has gone and a thin, golden, lacy skirt forms.

   Add in this stepVegetable oil 3 tsp

   medium heat

5. Mix the rest of the soy sauce with the rice vinegar, chilli flakes and remaining sesame oil for the dip. Put a plate over the pan and flip so the skirt is on top; serve with the dip.

   Add in this stepSoy sauce 2.4 tspRice vinegar 2 tspChilli flakes ½ tspToasted sesame oil 1 tsp