Crispy Mushroom Gyoza

Make the dough

1. Mix flour and salt in a bowl
2. Pour in just-boiled water, stirring until it forms a shaggy dough
3. Knead on a floured surface for 8–10 minutes until smooth 
4. Cover with cling and rest for 30 minutes

Make filling

1. Heat a drizzle of oil in a wok or large frying pan over medium-high heat
2. Add the garlic and ginger for 30 seconds
3. Add mushrooms, cabbage and carrots and cook for 7-8 minutes until well softened and dry
4. Transfer the mixture to a large bowl and leave to cool slightly
5. Stir the remaining filling ingredients
6. Taste and season

Shape wrappers

1. Half the dough and roll into a log
2. Cut into 40 even pieces
3. Flatten into thin 7-10cm circles with a rolling pin or cleaver
4. Keep covered with cling to prevent them drying out

Assemble gyoza

1.  Place a tablespoon of filling in the centre of a wrapper
2. Dip your finger or a pastry brush in water and run around the edge
3. Fold wrapper in half, pleating one side as you seal
4. Press firmly to close
5. Repeat with remaining wrappers and filling

Cook gyoza with crispy skirt

1. Heat 1 tbsp oil in a non-stick frying pan over medium-high heat 
2. Arrange gyoza and fry for 2–3 minutes until lightly golden on the bottom
3. Pour in cornflour slurry, cover with lid and cook for 5–6 minutes until the water evaporates
4. Remove lid and cook for another 1–2 minutes until a lacy skirt forms

Serve 

1. Flip out onto a plate and enjoy with the dipping sauce and crispy chilli oil