I’ve been feeling like pierogi, but not the ones with potato and cheese stuffing, I thought I’d make them usual way in terms of the dough, but stuff them with Asian sort of stuff, like gyoza. So chopped, raw shrimps went in, blitzed chicken thigh meat, scallions, garlic, ginger, grated carrot- that didn’t really contribute any amazing flavours, soy sauce and sesame oil.  Twice cooked- first boiled for a couple of minutes, then pan fried- a must, for the lovely crispy texture. Served with ponzu- equal quantities of rice vinegar, soy sauce and lemon juice. Absolutely delightful. 🙂