Materials Japanese gyoza skins are dumpling skins that do not contain eggs. If eggs are not an issue, use a regular dumpling or wonton skins available at Asian markets and some supermarkets.

Directions Separate gyoza skins and cut in half. Alternatively, to make the cups use a 2-inch (5-cm) cookie cutter to turn them into smaller rounds.

Heat 1 inch (2.5 cm) oil in a wok or deep skillet over medium-high heat. When oil is very hot(about 350 F 180 C on a deep fat/candy thermometer or when a cube of bread turns brownwithin 15 seconds) add gyoza a few at a time and fry for 30 seconds to 1 minute or until brownand crispy. Drain on paper towels.

To make the cups add 2-inch (5 cm) rounds one at a time, using tongs to press down centre of skin for 8 seconds or until it holds the shape of a small cup. Add another skin and repeat, turning and removing gyoza from oil with a slotted spoon once they have become brown and crispy. Drain on paper towels.

Combine sugar and cinnamon in a medium bowl. Add cookie or cups and toss with sugar mixture while still warm.

Makes about 60 cookies.

Nutritional information Per serving:
45 calories
8 mg calcium
.5 g total fat
3 mg magnesium
0 g saturated fat
55 mg sodium
.2 g monounsaturated fat
19 mg potassium
.2 g polyunsaturated fat
0 mg vitamin E
9 g carbohydrate
3.6 mg iron
1 g protein
83 RE vitamin A
0 mg cholesterol
2.4 mg vitamin C
0 g fibre