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Round Gyoza pastry skins

Mix the 80g plain flour and 60ml boiling water in the mixer until it becomes a smooth dough. Set dough aside in a bowl and cover with cling wrap for 15 minutes. Roll the dough into a long roll and cut into 15g each dough and roll into a thin Gyoza pastry.



1. Finely chop the two types of cabbage and garlic chives. Marinate with ½ tsp salt and set aside for 20 minutes. Then squeeze the mixture to remove excess water. Add pork fat to the mixture, then sesame oil, ginger, shallots and 2 tbsp potato starch and mix well.
2. Place a spoonful of stuffing onto each pastry skin. Wet the edges of the skin with water and pleat them to seal. Dust each dumpling with potato starch.
3. Heat a small quantity of oil in a large non-stick frying pan. Place the dumplings in the pan. Fry the dumplings until the base turn golden brown on medium heat. Add enough warm water to come about a third of the way up the dumplings. Cover and cook over medium heat until the water evaporates.


For the dipping sauce ½ recipe

1 tbsp Kikkoman soy sauce
2tsp rice vinegar
5g finely chopped spring onions
10g grated garlic
¼ tsp Szechuan grounded pepper (roast and fresh ground)
¼ tsp red chilli oil
2 tsp sugar
1 tbsp water
Mix the above together