This is made possible by BBC Foods!<\/p>\n
For the gyoza skins, sift the flour into a large bowl and mix in the salt.<\/p>\n<\/li>\n
Stir in the boiling water using a knife or a pair of chopsticks until the mixture comes together as a dough.<\/p>\n<\/li>\n
Roll the dough into a ball, cover with cling film and set aside to rest for one hour.<\/p>\n<\/li>\n
To make the chicken or pork filling, mix all of the chicken or pork filling ingredients together in a large mixing bowl until well combined.<\/p>\n<\/li>\n
Season well with salt and freshly ground black pepper. Chill in the fridge until needed.<\/p>\n<\/li>\n
Alternatively, if you’re making the crab and prawn version, mix all of the crab and prawn filling ingredients together in a large mixing bowl until well combined.<\/p>\n<\/li>\n
Season well with salt and freshly ground black pepper. Chill in the fridge until needed.<\/p>\n<\/li>\n
For the gyoza skin, turn out the dough onto a lightly floured work surface and knead for five minutes until smooth and elastic.<\/p>\n<\/li>\n
Cut the dough into three equally sized pieces and roll each into a ball. Roll out one of the balls onto a lightly floured work surface.<\/p>\n<\/li>\n
Using a 10cm cookie cutter, cut discs from the gyoza dough and stack them on top of each other, dusting the top of each with a little flour before adding the next one.<\/p>\n<\/li>\n
Repeat the rolling and cutting process until all of the dough has been used.<\/p>\n<\/li>\n
To assemble the dumplings, hold a gyoza skin in the palm of your hand and add one teaspoon of the filling mixture.<\/p>\n<\/li>\n
Wet the edges with a little water using your fingertip and seal the dumpling, pinching along the edges to create a pleated fan effect.<\/p>\n<\/li>\n
Repeat the process until all of the filling mixture and gyoza skins have been used up, setting each dumpling aside on a plate dusted with flour.<\/p>\n<\/li>\n
To cook the dumplings, heat the vegetable oil in a large frying pan with a lid over high heat. Arrange the gyoza in the pan, in batches if necessary, leaving space between each one, and fry for 2-3 minutes.<\/p>\n
Take care as they will burn quickly.<\/p>\n<\/li>\n<\/ol>\n<\/li>\n
Add 100ml of water to the pan, cover with the lid and steam the dumplings for a further two minutes.<\/p>\n<\/li>\n
Give the pan a shake to release the gyoza from the bottom of the pan and continue to cook for a further two minutes with the lid off.<\/p>\n<\/li>\n
Meanwhile, for the dipping sauce, mix all of the dipping sauce ingredients together in a small bowl, to taste.<\/p>\n
Set aside.<\/p>\n<\/li>\n<\/ol>\n<\/li>\n
When the gyoza are cooked through, drizzle the sesame oil around the edges of the frying pan and shake the pan.<\/p>\n<\/li>\n
Serve the gyoza immediately with the dipping sauce.<\/p>\n<\/li>\n<\/ol>\n