Meal no#2: Lamb and coriander Gyoza

I was really excited about trying to makes these because in the past couple of weeks I have ventured to 'the Columbo' to have the most delicious dumplings, so I wanted to see if I could do it myself.
This recipe  basic one offered in my recipe book but they also had variations which is what I tried.

Step one involved me combining the filling ingredients together I chose to go with lamb and coriander this time around.

Step two: filling each of the cases with only a teaspoon of the mixture, rubbing a little water around the edges to ensure they stuck. I was nervous about trying to get the pleats around the edge as it looked complicated. However the recipe book gave really good instructions and once I'd done a few it seemed to come fairly naturally. However this is certainly one that takes a lot of time so if you were making them for a dinner party or something you need plenty of time. 

Step three: I decided to try cooking my dumplings a few different ways 1. Steamed, 2. Pan fried and a 3rd batch which were slightly steamed first then pan fried to finish off. I really enjoyed the variety these three different cooking method offered. I was unsure about the steamed ones but they weren't as rubbery as I thought they were going to be. 

Below is the final product with two of the different versions plated. Again really pleased with the presentation. It's very refreshing,  good colours with the sauces and coriander. The meat (lamb) is nicely cooked on the inside and the flavors are evenly balanced and seem to go really nicely. Certainly a highly recommended recipe and one I will do again.