Shrimp Gyoza

Method

1. In a bowl, mix flour, salt, and water to form a dough. Knead into a smooth ball, cover with plastic wrap, and let it rest for 30 minutes.
2. Meanwhile, prepare the filling: clean the shrimp by removing the head, shell, and intestinal tract. Chop the shrimp finely with a knife.
3. Season the shrimp with salt, pepper, lemon zest, chopped chives, and a spicy sauce (Sriracha or Tabasco). Mix well and set aside.
4. Roll out the rested dough to a thickness of 2 mm. Cut out 11 cm discs using a round cutter. Gather the scraps, let them rest for 2 minutes, and roll out again.
5. Place a teaspoon of filling in the center of one side of each disc. Moisten the edges with water, fold the disc in half, and press to seal, then pleat to form the gyoza shape.
6. Heat a pan with seed oil over medium heat. Place the gyoza in the pan and cook until the bottom is golden brown. Add a splash of water and cover with a lid. Steam for 2-3 minutes until the gyoza are cooked through.
7. Plate the gyoza and garnish with fresh lemon zest and chopped chives. Serve with spicy sauce and soy sauce on the side.