Manchurian Style Chilli Dumplings and Chicken

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, in a jug or medium bowl, combine the Chinese Five Spice, soy sauce, honey, sriracha sauce, garlic, tomato ketchup and water for the sauce (see pantry for both amounts). Set your sauce aside. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

In a small bowl, combine the cornflour with the water for the cornflour (see pantry for amount). Stir until smooth then set aside. 

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the chicken, sliced pepper and pea pods. Stir-fry until charred and cooked through, 8-10 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, place the gyozas in a heatproof bowl and add 2 tbsp of cold water. Cover tightly with cling film, then pierce the cling film with a knife a few times.

Microwave until piping hot, 750W/900W: 2 mins 30 secs. Allow the gyozas to stand for 1 min, then drain any excess water.

Once the veg has charred, pour the sauce and cornflour mixture into the frying pan and mix together well. 

Bring to the boil, then lower the heat and gently stir in the cooked dumplings.

Simmer until thickened, 1-2 mins, adding a splash more water if it becomes a bit too thick.

Once thickened, remove from the heat.