• Meat left over from Master stock, vitamised

  • Gyoza dumpling pastry

  • 1 tsp Wasabi paste

  • ½ long red chilli, finely chopped

  • ½ tsp Shrimp paste

  • 1 tbsp Worcestershire sauce

  • Ponzu dipping sauce

  • Juice of 1 orange

  • Sesame oil

  • Kikkoman Organic Soy Sauce

  • ½ cup chopped coriander


  • 1.

    In a mixing bowl, combine the vitamised meat, wasabi, shrimp paste, worcestershire and chilli.

  • 2.

    Place a tsp. of mix onto the dumpling pastry, brush with a little water then fold over and crimp to seal (you can use a fork to crimp the edges.)

  • 3.

    Place onto either baking paper or lettuce leaf (I used banana leaf) and steam for 8 -10 minutes

  • 4.

    Mix together the orange juice, soy sauce, sesame oil and chopped coriander. This is your Ponzu dipping sauce.


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