• Place a large pan over medium heat (no oil).
• Once hot, dry-fry the sesame seeds, stirring regularly, until lightly toasted, 2-3 mins.
• Remove from the pan and set aside.

TIP: Watch them closely—they can burn easily.

• Return the pan to medium-high heat with a drizzle of oil.
• Once hot, add the gyozas and fry until golden on all sides, 4-6 mins.
• Add a splash of water, cover and cook for another 2-3 mins.

TIP: Turn the gyozas carefully to avoid tearing.

• Meanwhile, trim the carrot then coarsely grate (no need to peel).
• Trim the cucumber, then halve lengthways. Chop into roughly 1cm wide, 5cm long batons.
• Halve the cherry tomatoes. Quarter the lime.
• Roughly chop the coriander (stalks and all).
• In a large bowl make the dressing by mixing the gochujang paste, sweet Asian sauce and juice from half the lime wedges. 

• Toss the carrot, edamame, cucumber, cherry tomatoes and half the coriander with the spicy dressing. 
• Season to taste with salt, pepper and lime juice.
• Divide the tossed salad between plates and top with the pan-fried gyozas.
•  Scatter over the peanuts, sesame seeds and remaining coriander.