Ingredients

Method

Half fill a large bowl with boiling water and let it sit for 5 minutes then add the noodles and let them soak for 5 minutes. Drain them in a sieve and cut them with scissors into very small lengths to make them easier to incorporate into the dumpling mixture and set aside.

In a frying pan or wok add the whisked eggs, if you are using a small pan do them in two batches. Move the eggs around so the cook like scrambled egg. Place in a bowl and set aside.

Dumpling Sauce

In a bowl place the soy sauce hoisin sauce, black vinegar and chilli oil and mix thoroughly. Set aside.

Now mix the vermicelli, eggs and spring onions in a large bowl add the soy sauce, grated garlic and the wine and mix thoroughly.

Place the gyoza wrappers under a damp cloth so they do not dry out and place a small bowl of water by the side to use as glue. Place a gyoza wrapper in your palm and place a teaspoon of mixture and place it in the middle of the wrapper moisten the edges of the wrapper with some water and fold in half making sure to push any air out and press firmly so the wrapper sticks together. Starting from the centre of the dumpling make a pleat and make two more to the right and two to the left. Place on a tray and continue until all the mixture is used up.

To Fry the dumplings take a pan with a tight fitting lid and place some oil in the pan and heat on high heat. when hot add the dumplings pleats pointing upwards and cook for 3 minutes. Then add 60ml of water to the pan and place the lid on top immediately and cook for a further 5 minutes.

You can also boil the dumplings by bringing a saucepan of water to the boil, drop the dumplings in and cook for 5 minutes. If you have a steamer you can also steam them.

Place the dumplings in a bowl garnish with the spring onions and sesame seeds.