I have long been obsessed with gyozas, these tasty little Japanese style dumplings are packed with flavour. Be generous with seasoning and serve with a punchy dip and pickles. I like to make my own chilli oil with a generous dose of gocujang (fermented soy bean).

Warning - do not assemble day ahead unless you plan on freezing them!

Makes about 15

For the gyoza skins

Pheasant and Wild Garlic filling

Pheasant & Wild Garlic Gyozas


To make the gyoza skin. Combine the flours, salt, sesame oil and water in a bowl, mix with a fork till resembles a crumble mixture. Bring together with your hands to make a dough and knead for 2 minutes. Wrap in cling film and set aside in the fridge till chilled.

When ready to use, knead the ball of dough onto a lightly floured surface for 1 more minute. Using a rolling pin, roll the mix out thinly (till almost transparent) and use a cutter to cut out 5cm circles.

For the filling, whizz the pheasant breasts up in a small food processor till finely minced.

In a small frying pan, gently fry the wild garlic for 1 minute with a drizzle of oil. Add to the pheasant mix along with the rest of the ingredients. Grind in some black pepper and mix well.

Brush each circle with a little oil, and place 1 tsp of pheasant mixture in the centre. Using your fingers gently bring in the edges together to form a little pasty like shape. Press the edges together and crimp to secure.

In a steamer, steam the gyoza for 3 minutes. Meanwhile heat 1 tbsp of oil in a frying pan, transfer the gyoza to the pan and fry the flat side for 2 minutes until nicely crisp.

Serve immediately with a sprinkle of shichimi and drizzle of chilli oil.