Celeriac Gyoza with Yuzu Dipping Sauce

Ingredients

For 4 servings

• 1 piece celeriac, finely diced
• 4 piece scallions, finely chopped
• 15 g ginger, grated
• 30 g soy sauce
• 28 g sesame oil
• 8 g potato starch
• 16 piece gyoza wrappers
• 60 g yuzu juice
• 30 g soy sauce, for the sauce
• 30 g rice vinegar
• 15 g agave nectar
• 3 g black sesame seeds
• Micro-greens, to garnish

Method

1. 1

   Sauté the celeriac in the sesame oil until tender, then add the scallions, ginger and soy sauce and cook for 2–3 minutes; cool.

2. 2

   Fill each wrapper with the mixture, fold into a half-moon and press to seal.

3. 3

   Pan-fry the gyoza until golden underneath, add a splash of water and cover to steam through.

4. 4

   Whisk the yuzu juice, soy sauce, rice vinegar and agave into a dipping sauce.

5. 5

   Serve the gyoza hot with the sauce, black sesame seeds and micro-greens.