So I had some leftover gyoza wrappers in the freezer…and a jar of mincemeat. While these things aren’t usual bedfellows, I think I’ve struck on a great idea here. Served warm out of the pan, they take far less time to prepare than a regular mince pie, there is no pastry making and they look kind of fancy! These were delicious served with some custard as a dessert, though am sure they would be lovely cold too. 

• 200 g mincemeat
• 40 gyoza wrappers
• oil for frying

1. Cover some baking trays with cling film and have a damp tea towel at the ready to store the gyoza under while you make the rest (this prevents them from drying out).
2. Fill the wrappers by placing a teaspoon of mincemeat in the centre, then using the pastry brush or your finger, wet the inside edge of the gyoza and fold in half to stick it down.
3. Crimp how you like. I tried to crimp at first with a dumpling press, but ultimately found it easier just to crimp a few folds in with my hands. Repeat until you have used all your ingredients, storing each dumpling on the lined tray under the damp towel.
4. I prefer dumplings to be fried then steamed, so to do this you need a large frying pan with a lid. Put a few tbsp oil into the pan on a medium heat and place a layer of gyoza across the bottom. Leave for 30 secs until it starts to colour, then flip over and repeat with the other side.
5. Add a large splash of water to the pan and put the lid on. Leave to steam for 1-2 mins and then serve