1 For the coconut curry dip, combine the sesame oil, curry paste and coconut milk in a pan and simmer down until slightly thickened. Then add the remainder of the curry dip ingredients, mix well and put in a bowl.
2 For the cilantro & scallion dip, finely chop both the cilantro and scallions. Add the lime and coconut yoghurt, mix together and put in a separate bowl.
3 For the kimchi dip, melt the coconut oil in a pan, then add the rest of the ingredients. Continue to cook whilst stirring until it’s combined into a thick sauce.
4 For the gyozas, finely chop the onion, water chestnuts & cabbage. Mix in the tamari and sesame oil. Spoon small amounts into each gyoza skin, use water to dab the edges, and press & crimp them together.
5 Fry the gyoza on one side for 2, 3mins. Then pour in 1/3 cup of water, cover and steam for 5 minutes.
6 Serve all together.

Bosh!

Recipe & image credit: Always Hungry, Mark Breen @markeeeebeeee

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