Name: Dumpling okonomiyaki
Cook time: 1 h
Yield: 4-6
Cuisine: Japanese
Ingredients: 450g quality store-bought dumplings (fresh or frozen)

Ingredients

450g quality store-bought dumplings (fresh or frozen)

Batter

2 cups plain flour
1 tsp baking powder
½ cup cornflour
1½ cups chicken stock
2 eggs
½ head Chinese cabbage,finely shredded
2 tbsp pickled ginger
½ red onion,chopped
¼ cup grated cheddar

Sauce

9 tbsp tomato sauce
3 tbsp Worcestershire sauce
1 tbsp soy sauce
2 tbsp Kewpie mayo

To serve

furikake seasoning (optional)
chopped coriander (optional)

Method

Combine the batter ingredients in a large bowl and rest for 20 minutes.
Meanwhile,combine the sauce ingredients in a bowl and cook the dumplings according to packet instructions.
Lightly oil a large non-stick frying pan,add the cooked dumplings and fry for 1 to 2 minutes or until the bases take on a golden colour. Scoop the batter mixture over the dumplings.
Fry on low-medium heat for about 15 minutes until the bottom is browned,moulding the batter around the edges to create a circle.
Flip the okonomiyaki over,press it down firmly and poke a few holes in the top of the pancake to allow steam to escape. Fry for a further 5 to 10 minutes until the thick pancake is cooked through,then transfer to a serving plate.
Drizzle the sauce over the pancake,scatter with furikake and coriander (if using) and serve.
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Chef's step-by-step guide to making okonomiyaki