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Chicken, sprout and spring onion gyoza

Make a batch of these dumplings and keep them in the freezer for when you need a speedy canapé that’s full of flavour.

Makes around 30 • Ready in 1 hr 15 mins, plus resting

200g plain flour, sifted vegetable oil, for cooking

for the filling:

120g chicken breast, cut into chunks
3 spring onions, sliced
50g Brussels sprouts, sliced
2tsp grated ginger
2tsp grated garlic
3tsp soy sauce
2tsp sesame seed oil, plus extra, to drizzle

you will need:

a 10cm round cutter

1 Mix the flour and ¼tsp fine salt in a large bowl. Pour in 150ml hand-hot water, a little at a time, and mix until combined. You may not need all the water. Transfer to a lightly dusted work surface and knead for 10 mins until smooth and elastic. Divide the dough into 2 and roll into balls. Wrap in cling film and rest for 30 mins.

2 For the filling, blitz all the ingredients in a food processor. Fry 1tsp of the mix to check the seasoning; adjust if necessary.

Lightly dust a work surface and a baking tray. Roll out the dough until as thin as possible. Cut out circles with the cutter, transfer to the tray and cover loosely with cling film to prevent them from drying. You should