1For the pastry: Mix all the ingredients together to form a dough. Knead for 5 mins then rest in the fridge for at least 15 mins.
2To make the filling: Mix all the ingredients together until all are well combined. Place to one side ready to fill the dumplings.
3Making the dumplings: Roll the pastry as thin as you can, don’t worry if it is a little thick you will get better and better the more you do it. Cut the pastry into circles and dust with a little flour and stack the discs up ready to fill. Remember, if you don’t have time to make the pastry, you can always buy some readymade gyoza wrappers from the Chinese supermarket!
4Place about a teaspoon of filling into the centre of the disc, then fold the disc in half and pinch the centre of the fold.
5Next do two pleats to the left and two pleats to the right. Make sure you pinch the dough together otherwise the dumpling won’t stick together and burst in the pan. If you are struggling with the dumpling sticking try using a little water to help.
6To cook the dumplings, place a little oil in a saute or chef's pan. When hot, place the dumplings in the pan, flattest side down. Fry these until the bottom becomes nice and brown.
7Once brown, add a couple of teaspoons of a cornflour and water mixture then quickly put the lid on. Let the pan steam for a few minutes, then check the dumplings are cooked.
8Arrange the dumplings on a plate and serve with the dipping sauce.