You can pick up frozen gyoza wrappers at most Asian supermarkets and some larger mainstream ones and they’re a staple in my freezer at home. So much quicker than making fresh pasta!

Remove your gyoza wrappers from the freezer a few hours before cooking or put in the fridge overnight.

Heat the olive oil in a pan over a medium heat and add all the finely diced celery, leeks and celeriac. Season and sweat for 10 minutes then add the mushrooms, Comté, chillis, garlic, ginger and mushroom seasoning. Stir everything together and add a splash of water if anything starts catching. After about 10 minutes turn off the heat.

Lay your gyoza wrappers on some greaseproof paper, have a bowl of water to hand. Add a tablespoon of the veggie mix in the centre of each disc, dip your finger in the water and run around the edge of each wrapper then fold the edges together and pleat.

Rest a colander over a wide pan of boiling water and line with greaseproof paper. Add the gyoza, cover and steam for 6-8 minutes - they are done when the pleated section is soft and cooked. With this quite rich filling I prefer to eat the dumplings simply steamed but if you prefer a crispy bottom then you can fry them in a good non stick pan with some vegetable oil for 3-4 minutes.

Mix all the dipping sauce ingredients together and serve the gyoza on a platter drizzled with the sauce and with extra on the side.