Gyoza meatballs

Dipping sauce

• 60 g tamari (see Tips)
• 1 garlic clove
• 1 tsp apple cider vinegar
• 1 tsp coconut sugar (see Tips)
• 1 fresh red chilli, trimmed, deseeded if preferred and cut into thin slices
• 1 spring onion/shallot, white part only, cut into pieces (3 cm)

Gyoza meatballs

• 20 g dried shiitake mushrooms
• 20 g fresh ginger, peeled and cut into thin slices
• 2 garlic cloves
• 1 fresh long red chilli, trimmed, deseeded and cut into halves
• 1 spring onion/shallot, white part only, cut into pieces (3 cm)
• 200 g raw prawns, peeled and deveined (see Tips)
• 500 g pork mince
• 10 g fish sauce (see Tips)
• 2 tsp salt
• ½ tsp baking powder
• 1 pinch ground black pepper
• 6 - 8 tbsp sesame seeds, for coating (see Tips)
• 2 tbsp extra virgin olive oil, for frying