Jersey Royal Potato and Spinach Gyoza

Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain well and mash until smooth.

While the potatoes are boiling, steam or quickly sauté the spinach until wilted. Drain well and squeeze out any excess moisture.

In a large bowl, combine the mashed potatoes, wilted spinach, grated ginger, chopped spring onions, sesame oil, salt, and pepper. Mix well until all ingredients are evenly distributed.

Prepare the dipping sauce by whisking together soy sauce, rice vinegar, sesame oil, and chili oil (if using) in a small bowl. Set aside.

To assemble the gyoza, lay out a gyoza wrapper on a clean surface. Place about 1 tablespoon of the potato and spinach filling in the center of the wrapper.

Moisten the edges of the wrapper with a little water. Fold the wrapper in half to form a half-moon shape, pinching the edges firmly to seal. You can pleat one side of the gyoza for a more traditional look if desired.

Repeat the process with the remaining wrappers and filling.

Heat a large skillet or wok over medium heat. Add a tablespoon of oil. Arrange the gyoza in the pan, making sure they aren't overcrowded.

Cook the gyoza for 2-3 minutes, or until the bottoms are lightly browned. Add ½ cup of water to the pan, immediately cover with a lid, and steam for 5-7 minutes, or until the water has evaporated and the filling is heated through.

Remove the gyoza from the pan and serve immediately with the soy dipping sauce.