Cucumber Dumpling Salad

Directions

1. Light bash the cucmber with a rolling pin until it cracks, then tear into bite-sized chunks. Sprinkle with salt and set aside for 10 minutes to draw out moisture. 
2. Cook the gyoza according to packet intructions (pan-fried or steamed).
3. In a small bowl, mix the rice vinegar, soy sauce, mirin, sesame oil and chilli oil if using.
4. Drain any excess liquid from the cucumber and toss with the dressing.
5. Arrange gyoza on a plate or shallow bowl and spoon the dressed cucumber around.
6. Scatter with sesame seeds and spring onion to serve.