20 round dumpling/gyoza wrappers (found in Asian supermarkets, fresh or frozen)
2 leaves Chinese leaf (finely chopped)
5 dried shiitake mushrooms (soaked in hot water for 2 hours preferred, but can use fresh) (finely chopped)
1 spring onion (finely chopped)
Handful coriander (finely chopped)
Ω thumb size piece ginger (finely chopped)
1 garlic clove (finely chopped)
º tsp sea salt
Pinch black pepper
1 tsp sesame oil
1 tsp chiu chow chilli oil
2 tbsp light soy sauce
2 tbsp rice vinegar
Do this stuff
Finely chop all the ingredients and place in a mixing bowl. Add the marinade and mix well Mix all dipping sauce ingredients and set aside.
To make the gyoza ñ place filling in the centre of the dough. Fold the bottom centre over the filling to form a semicircle and pinch the top tight.
Pinch the 2 corners of the semi-circle together leaving 2 symmetrical ëearí shapes between your centre fold and the corner folds.
Now pinch the ears in towards you to make 4 layered folds†
Create a ëhalf mooní shape so that the dumplings sit easily on a plate
In a wok filling ? way up with oil over a high heat, deep fry dumplings until golden brown, approx 4 – 5 minutes. Remove from oil and drain onto a kitchen towel to remove excess oil before serving.
Alternatively: blanch the dumplings in boiling water for 2 minutes. Meanwhile, heat 2 tbsp vegetable oil in a frying pan on a high heat. Once blanched and removed from water, place dumplings in the pan ñ base down (your series of folds should sit on top). Turn the pan down to medium heat and fry the dumplings until the base is golden brown and crispy. Remove from the pan onto a serving plate.