Red Kidney Bean Gyoza

In a large bowl combine the carrot, cabbage, mushrooms, garlic, spring onions, ginger and chilli.

Heat oil in a pan or wok and stir-fry over a high heat for 3-4 minutes until softened. Stir in the mashed beans, drizzle over the soy sauce and cook for 2-3 minutes. Season to taste and tip back into a large bowl to cool.

Have a small bowl of water ready. Lay out the wrappers and place 1 full heaped teaspoon of mixture in the middle. Dip finger in water and wipe around the inside edge of the wrapper. Fold to bring edges together and crimp as you seal the dumpling completely. Continue to wrap until all the filling is used up.

In a large frypan with a lid, heat oil and place dumplings flat side down and fry for 2-3 minutes on one side only. Add ½ cup water, place lid on pan and continue to steam cook for 3 minutes. Serve with dipping sauce.