Method

• Rehydrate the shitake mushrooms by placing in a bowl and covering with boiling water
• Start making the gyoza dough, place the flour in a bowl with a pinch salt
• Add the boiling water and bring together to form a dough
• Knead the dough until it comes together and then put back into the bowl and cover
• Set aside for 1 hour To make the filling, strain the water off the mushrooms and then finely dice
• Heat a fry pan on a moderate heat
• Add the sesame oil and cook the onion, ginger and garlic until softened Add the carrot, bok choy and mushrooms
• Cook until the vegetables are softened and then add the soy sauce and rice wine vinegar
• Once the liquid is absorbed remove the vegetables from the heat
• Set the filling aside to cool
• Portion the dough in to 28 pieces and roll in to balls
• On a floured bench roll each ball in to a circle about 1mm thick
• Keep the wrappers in a tea towel covered until they are all rolled To fill the gyoza place about a teaspoon of the filling in the middle of the wrapper
• Lightly brush a little water on one half edge of the wrapper
• Fold the wrapper in half and pleat the edge as you seal it together Place the made gyoza on a lightly floured tray
• Continue the process until all of the gyoza are made
• Cook the gyoza straight away or they can be frozen to cook at a later stage
• Heat a fry pan (use a pan that has a lid) on a moderate heat and add a little sesame oil, place the gyoza in the pan bottom side down
• Brown the gyoza before adding about ¼ cup water and placing a lid over the top to steam the gyoza Once the gyoza are steamed remove the lid from the pan and reduce any remaining liquid Mix all of the dipping sauce ingredients together and serve with the