Chopping all your ingredients brings out the most flavour. For meat and seafood, chop fine to bind and rough to bring out the texture. For pork beef and lamb, mince is fine. But it can get dry, so use the fattiest stuff you can find and take care with over cooking. And if you want to amp up the flavours, try chopping your own meat. A combination of pork loin and belly is the business - include the fat to guarantee your gyozas are tender and juicy.

Wrapping is easy. And you’ll get better with practice. Don’t be put off. So what if it’s not perfect. It’ll taste the same! The classic style is the pleated crescent. If that’s tricky, I show you here an easy gyoza hack with a straight fold, seal and double pleat. Over time, try other styles, like the sailors hat, the cone, the bag and the grab.

I’m a fan of yaki gyoza (焼き餃子) - or pot-stickers. Pan fry. Then cover, add water and steam. When the dumplings become plump and transparent, take the lid off and fry a bit longer. Makes for the perfect juicy and crispy gyoza. A riff on this is hanetsuki (‘adding wings’) which makes a fine lattice base across all the gyoza in the pan. Or you can pack ‘em close together in a spiral shape, then fry/steam/fry, and slide them onto a plate in a single ‘flower blossom’. And then there’s mushi gyoza (蒸し餃子 steamed), age gyoza (揚げ餃子 deep-fried), sui gyoza (水餃子 boiled) and stuffed chicken wing gyoza (手羽餃子. You can steam, then double wrap and fry. Whatever goes.