1. Place a pot over medium-high heat and melt the butter.Add the sliced carrots and a pinch of salt. Cook for 3–4 minutes without letting the carrots brown.

2.Stir in the grated ginger, whole milk, and heavy cream, then reduce the heat to low. Simmer, stirring every 2 minutes to prevent scorching.

3.Once the liquid reduces to a glaze and the carrots are fork-tender (add a splash of water if they need more time to soften), transfer the mixture to a container.

4. Blend until silky smooth, then transfer to a squeeze bottle for plating.

5. Heat sunflower oil in a small pot over high heat. Add the chillies and fry for 40 seconds.Stir in the Sticky Date & Tamarind sauce, soy sauce, and rice vinegar. Reduce until it reaches a rich sauce consistency. Remove from heat, stir in the sesame seeds, and transfer to a small ramekin.

6.For the gyoza, heat the oil in a large non-stick pan over medium-high heat.Arrange the gyozas in the pan and sear until the bottoms are golden and caramelized

7.Whisk together the water, salt, and cornstarch in a small bowl until completely combined.

8.Pour the slurry into the pan around the gyozas and cover immediately with a lid.

9.Cook covered until the liquid evaporates. Remove the lid and let the cornstarch layer cook until crisp and golden brown.

10.Carefully flip the gyozas upside down onto a platter so the crispy skirt faces up.

11.Garnish with dots of the carrot-ginger purée and serve alongside the dipping sauce.

Kali Orexi!

*This product is not available at foodhaus stores