Gyoza

Method

1. Make the dough: place flour in a bowl, make a well, and gradually add hot water. Knead until smooth and elastic. Let rest covered.
2. Prepare the filling: shred pleurotus mushrooms by hand. Finely slice carrot, spring onion, and cabbage (or Chinese cabbage).
3. Heat oil in a wok over high heat. Add the vegetables and stir-fry.
4. Add grated garlic and grated ginger. Season with soy sauce and gochujang (fermented chili paste).
5. If using cabbage instead of Chinese cabbage, add a splash of water and cook for 5 minutes until tender. Let the filling cool completely.
6. Roll out the rested dough thinly on a floured surface. Cut into rounds.
7. Place a spoonful of filling in the center of each round. Fold and pleat the edges to seal.
8. Heat oil in a non-stick pan. Place gyoza flat side down and cook until golden brown on the bottom.
9. Add about a finger's depth of water, cover, and steam for 2 minutes until the wrappers are translucent and cooked through.
10. Serve hot with soy sauce for dipping.