Quorn Vegan Sausage & Kimchi Gyoza

1. Pre-heat the oven to 180°C / Gas Mark 4.
2. Place the Quorn Vegan Sausages onto a baking tray and brush lightly with oil. Bake for 10-12 minutes or until core temperature is reached. Leave to cool.
3. To prepare the wrappers; sift the flour into a large bowl. Add the salt to the warm water, stir to dissolve then slowly add enough water to the flour to form a dough.
4. Knead the dough on a lightly floured surface for 10 minutes until smooth. Wrap the mixture in cling film and rest in the fridge for 30 minutes.
5. Meanwhile to prepare the kimchi place the garlic, ginger, red chilli, sugar, white wine vinegar and sesame oil into a blender and pulse until blended. 
6. Place the Chinese cabbage, spring onion, carrots and sesame seeds into a bowl and pour over the blended sauce and mix well until combined.
7. To complete the filling; place 300g of the kimchi into a bowl along with the Quorn Vegan Sausages and mix well.
8. To prepare the gyoza divide the dough into 30 portions and roll each one into a thin circle, approximately 6cm in diameter.
9. To assemble the gyoza, hold the dough wrapper in the palm of one hand and put a heaped teaspoon of the filling onto the centre.
10. Dip your finger in water and wipe around the edge of the wrapper this will moisten it and help the edges stick together.
11. Bring the edges of the wrapper together and pinch pleats along one side, and with each pinch make sure that you are sealing the parcel and keeping the filling in the centre.
12. Heat a splash of oil in a large frying pan and cook the gyozas in batches for 2-3 minutes until they start to brown, add a splash of water, to create steam, cover with a lid and continue to cook for 6-8 minutes or until the filling is piping hot. When the water is gone, they should be cooked and have a nice crispy golden colour underneath. 

Tips - any remaining kimchi can be stored in the fridge for up to a week.