dipping sauce

• 25g

  ginger

• 1 tbsp

  light soy sauce

• 1 tbsp

  rice wine vinegar

dough

• 100g

  dumpling flour

• 1 tsp

  oil

• 0.5 tsp

  salt

• 60ml

  water (boiling)

filling

• 2 leaves

  chinese cabbage

• 1 small bunch

  coriander

• 1 clove

  garlic

• 20g

  ginger

• 2 tsp

  light soy sauce

• 1 tsp

  mirin

• 100g

  pork mince

• 2 tsp

  sesame oil

• 3

  shitake mushrooms

• 2

  spring onions

• 1 pinch

  white pepper

• For the filling, begin by removing some of the water from the cabbage by salting, leaving to rest 20 minutes before rinsing and drying.

• Shred the cabbage, dice the mushroom, corriander and spring onion, and mince the garlic and ginger.

• Comine all the filling ingredients together and mix thoroughly.

• For the dough, add the oil and salt to the just boiled water. Gradually incorporate the water into the flour and form the dough. Roll the dough out into a long log and leave to rest for 30 minutes.

• Divide the dough into 12 equal pieces, roll them into discs and dust each side with cornflour.

• To make the dipping sauce combine the soy sauce and vinegar with the ginger, which has been finely julienned.

• Wrap the gyoza and then cook by placing the flat side of the gyoza in frying pan with a shallow layer of oil. Once the underside is golden brown, half cover the gyoza in boiling water, put a lid on the pan and steam until cooked. If you want to get fancy, add a cornflour slurry at the end to form a lattice around the gyoza.