Gyoza with pickled vegetables

Gyoza are gorgeous lunchtime dish, especially with the crisp pickles I made myself using Japanese rice vinegar.

To prepare you heat a little oil in a frying pan and pop the still frozen dumplings in flat size down until the bottoms are brown and crusty. The rest of the cooking is a steaming process. I add some yuzu ponzu and a splash of water to the sizzling pan and pop on a lid until the gyoza finish cooking.

Poured into a bowl with their broth, the pickles add a much needed sharpness to balance them out. Yum!

The pickles are lovely with hummus too.