Gyoza

Preparing the dough:

1. 1In a bowl, mix the flour with a pinch of salt.
2. 2Add the water and mix until you get an even dough.
3. 3Knead for 5 minutes.
4. 4Shape into a ball and let rest covered for 30 minutes.

Preparing the filling:

1. 5Chop the meat with a knife.
2. 6Cut the mushrooms into small cubes.
3. 7Finely chop the chives.
4. 8Finely dice the cabbage leaves, garlic, and ginger.
5. 9Mix the chopped pork, mushrooms, chives, cabbage, garlic, and ginger in a large bowl.
6. 10Season with salt and pepper.
7. 11Add the soy sauce and sesame oil.
8. 12Mix well and set aside.

Assembling the gyoza:

1. 13Knead the gyoza dough for two minutes to smooth it out.
2. 14Place the dough on a floured work surface and roll it into a log 1.5 cm in diameter.
3. 15Cut portions about 1.5 cm long.
4. 16Shape into discs about 10 cm in diameter and 1 mm thick.
5. 17Cover the discs to prevent them from drying out.
6. 18Place a teaspoon of filling in the center of the dough.
7. 19Fold into a taco shape and seal the gyoza by pleating with your fingers.
8. 20Repeat until all the filling is used up.

Cooking the gyoza:

1. 21In a pan, heat a drizzle of oil.
2. 22Place 6 to 8 gyoza in the pan and let them brown for a few seconds.
3. 23Once the bottom of the gyoza is golden, pour in 10 cl of water and cook covered until the water has evaporated, about 6 to 8 minutes.