Gyoza alla Carbonara

Method

1. Prepare the gyoza dough: mix 2 parts 00 flour with 1 part hot water and a pinch of salt. Knead until smooth and elastic.
2. Wrap the dough in plastic wrap and refrigerate for about 20 minutes.
3. Meanwhile, cut the guanciale into small strips and cook in a pan over low heat until crispy and golden. Reserve some for the filling.
4. Separate the egg yolks from the whites. Place the yolks in a bowl.
5. Add grated pecorino romano and freshly ground black pepper to the yolks. Mix well to form a creamy carbonara mixture.
6. Add some of the crispy guanciale bits to the carbonara cream and stir to combine.
7. Cut the mozzarella (fiordilatte) into small cubes.
8. After the dough has rested, divide it into small pieces and roll each into a ball.
9. Flatten each ball into a thin disc, using the palm of your hand to make the edges thinner than the center.
10. Place a spoonful of carbonara cream in the center of each disc. Add a cube of mozzarella and a few pieces of crispy guanciale.
11. Fold the disc in half and seal the edges, making pleats to form a gyoza shape.
12. Heat a pan with a little oil over medium heat. Place the gyoza flat side down and cook until the bottoms are golden brown.
13. Add a small splash of water to the pan, cover immediately, and steam for a few minutes until the water evaporates.
14. Remove the lid and continue cooking until the bottoms become crispy again.
15. Serve the gyoza hot with chopsticks.