36 each gyoza wrappers
vegetable oil for deep-frying
1 tsp icing sugar
Before you start making the dumplings, get yourself setup with a large plate or tray which is loosely covered with clingfilm and a small bowl of cold water. You’ll need either some clingfilm or a damp cloth as well to cover the unused gyoza to stop them drying out.
When you’re ready to make the dumplings, take 1-1/2 tsp of the mincemeat and place it in the centre of the gyoza wrapper. Lightly wet the edge of the wrapper using the cold water and then close the dumpling using any technique you like. To pleat, hold the wrapper in half and pinch firmly in the centre. Then take ½ cm of the top side of the wrapper and fold it towards the centre and pinch to close. Repeat twice more until you reach the edge of the dumpling. Repeat this on the other side. You should end up with 6 pleats across the top of the dumpling.
Take the dumpling and lightly press down on the work surface to create a flat bottom and then place onto your large plate or tray and cover loosely with the clingfilm. Repeat step 2 until you’ve either used all of your filling or you’ve made all 36 dumplings. Any spare mixture can be stored or used as per the packets label. Alternatively, you can make more dumplings and freeze them.
Heat the vegetable oil in a fryer, or a wok, to 180°c using a thermometer to check. The dumplings will need to be cooked in batches as you do not want to overcrowd the fryer or wok. Fry the dumplings for 3-4 minutes until crispy and golden brown. Remove from the oil using a slotted spoon and place onto kitchen paper to absorb any excess oil. Keep warm in a low oven, around 120°c, until you’re ready to serve.
Arrange onto a serving plate and then lightly dust with icing sugar just before serving.