• 180gPlain flour
• 120mlWater
• 1Onion, chopped
• 150gOyster mushrooms, finely chopped
• 4Spring onions
• 1handful of kale, finely chopped
• 1tbspSesame seeds
• 2tbspSoy sauce
• 4.5tbspSesame oil
• 1Squeeze lemon
• salt
• pepper
• 1Garlic clove
• 1tspFinely chopped ginger
• 0.25 tsp Chilli flakes
• 2tbspRice vinegar
• 2tbspLight soy sauce
• 1tspSesame oil
• Chives to serve

Instructions

1. 1

   Mix flour and water to make a dough and leave to rest for 15 mins under a damp cloth

2. 2

   Whilst dough rests, fry the onion in 1/2 tbsp of the sesame oil

3. 3

   Add remainder of gyoza ingredients to onion and check for flavour

4. 4

   Divide dough into 18 pieces and roll out into discs of around 8cm diameter

5. 5

   Add a heaped 1/2 tbsp to centre of the disc

6. 6

   Fold wrappers in half, pinch in centre then hold at centre point and pleat each side until the gyoza is fully sealed

7. 7

   (A tip here is to keep the individual dough pieces under the damp cloth until ready to use so it doesn't dry out)

8. 8

   Boil a large pan of salted water and add gyozas until they rise to surface (usually a couple of minutes)

9. 9

   Use the remainder of the sesame oil to shallow fry the gyozas until lightly browned

10. 10

    Combine ingredients for dipping sauce and serve with chopped chives