Gyoza

Ingredients:

- 200 g wheat flour
- 40 g sesame seed flour + extra for dusting
- 140 ml hot water
- 1 tsp salt
- 500 g ground pork
- 200 g oyster mushrooms
- 1 spring onion
- 1 clove garlic
- 2 tbsp soy sauce
- thumb-sized piece of ginger
- 150 g savoy cabbage
- 1 tsp salt
- freshly ground pepper
- sesame oil for frying
- soy sauce, walnut oil, and quince vinegar (instead of rice vinegar I used this) in a 3:1:1 ratio

Preparation:

For the filling, finely chop the spring onion, grate the ginger and garlic, then combine them in a food processor with the oyster mushrooms and savoy cabbage. Add soy sauce, salt, and pepper. When the cabbage is finely chopped, mix everything with the ground pork.

Mix the dough ingredients and knead for 10-12 minutes until smooth. Mix a handful of the flours together and use it to dust the work surface continuously. Cut the dough into 5 pieces and roll each thinly in several rounds using a rolling pin set to thickness level 6. Use a large cookie cutter (or a glass) to cut about 50 small round dough pieces.

Place a walnut-sized amount of meat mixture on each dough round, fold in half, and press the edges together with your finger. When all are prepared, heat 2 tbsp sesame oil in a pan, place the filled dough pieces in (not too crowded so they can be turned), and fry for 3 minutes. Then pour in 100 ml water, cover quickly, and cook until the water evaporates (3-4 minutes). Remove the lid, add another tablespoon of sesame oil, and fry the other side for about 3 minutes.

I cooked the 50 pieces in several batches.

For serving, mix 3 tbsp soy sauce with 1 tbsp walnut oil and 1 tbsp quince vinegar in a dipping bowl. Dip the dumplings in this sauce.