Potato-topped pork dumpling pie

Ingredients

Method

1. 1Heat the oven to 200°C. Peel the potatoes, cut them into chunks and boil in a large pan of water with ½ tsp of the salt for 15 minutes, until a knife slides in easily.
2. 2Meanwhile heat the olive oil in a heavy casserole over medium-high heat. Brown the itsu 12 sizzling pork gyoza dinner dumplings in two batches for 3–4 minutes a side, until the wrappers are deep golden, then set them aside.
3. 3Slice the onion and the white parts of the spring onions; keep the green tops. Peel and slice the garlic. In the same casserole, cook the onion, spring onion whites and garlic over medium heat for 5 minutes until soft.
4. 4Stir in the plain flour and English mustard for 1 minute. Crumble in the chicken stock cube, add 200 ml water and 50 g of the pickled onions, and bring to a simmer.
5. 5Return the dumplings, cover, and braise on a low hob for 25 minutes, until the pork filling yields easily when pressed and the sauce coats a spoon. Stir in 10 g of the dill.
6. 6Drain the potatoes. Mash with 30 g of the unsalted butter, the whole milk, 70 g of the mature cheddar and the black pepper. Taste and add the remaining ½ tsp salt only if it needs it.
7. 7Tip the braise into a pie dish. Spread the mash over the top, scatter the remaining 30 g mature cheddar and dot with the other 10 g unsalted butter.
8. 8Bake for 25 minutes, until the top is golden and the sauce is bubbling at the edges.
9. 9Rest for 5 minutes. Scatter the spring onion greens, the remaining 10 g dill and the remaining 30 g pickled onions over the pie, then serve in the dish.