Chicken gyoza with green rice

In a small bowl, mix 1 tbsp soy sauce, the lime juice and maple syrup with 2 tsp water; set aside. Bring a saucepan of water to the boil, add the edamame beans and boil for 5 minutes, then drain and set aside.

Meanwhile, put 2cm water in a large saucepan and set over a medium heat with the water simmering. Sit a heatproof sieve in the pan. Put the gyoza in the sieve, cover with a lid (don’t worry if it’s not watertight) and steam for 8 minutes.

Heat the oil in a large frying pan or wok over a high heat. Once smoking hot, add the onion whites, ginger and cabbage and stir-fry for 2 minutes until wilted. Tip in the drained edamame, rice and soy sauce mixture. Stir-fry for 2 minutes until everything is piping hot.

Stir the onion greens through the rice and divide between plates. Top with the steamed gyoza. Mix the remaining 1⁄2 tsp soy sauce, the vinegar and chilli oil, if using, and drizzle over the gyoza to serve.