Ingredients

• 300g/10½oz strong white flour
• plus extra for rolling
• ½ tsp fine salt
• 200ml/7fl oz boiling water
• 1 tbsp vegetable oil
• for frying
• 1 tbsp sesame oil
• 500g/1lb 2oz pork or chicken mince
• 1 head pak choi
• very finely shredded
• ¾in/2cm piece fresh root ginger
• peeled
• grated
• 3 garlic cloves
• peeled
• grated
• ½ tsp salt
• ½ tsp freshly ground black pepper
• 1 tbsp chopped spring onion (green part only)
• ½ tsp ground chilli flakes
• 1 tsp sesame oil
• 1 tbsp oyster sauce
• pinch sugar
• 1 dressed crab (dark and white meat)
• 200g/7oz cooked
• peeled North Atlantic prawns
• chopped
• ½ tsp fine salt
• ½ tsp freshly ground black pepper
• 1 tbsp sesame oil
• ½ lemon
• zest only
• finely grated
• 1 tbsp oyster sauce
• 1 tbsp chopped spring onion (green part only)
• 2cm/¾in piece fresh root ginger
• peeled
• grated
• splash soy sauce
• splash lime juice
• splash chilli oil

Directions

• For the gyoza skins
• sift the flour into a large bowl and mix in the salt.
• Stir in the boiling water using a knife or a pair of chopsticks until the mixture comes together as a dough. (You many not need to use all of the water.)
• Roll the dough into a ball
• cover with cling film and set aside to rest for one hour.
• Meanwhile
• for the chicken or pork filling
• mix all of the chicken or pork filling ingredients together in a large mixing bowl until well combined (the ingredients will form a gloopy paste). Season well with salt and freshly ground black pepper. Chill in the fridge until needed.
• For the crab and prawn filling
• mix all of the crab and prawn filling ingredients together in a large mixing bowl until well combined (the ingredients will form a gloopy paste). Season well with salt and freshly ground black pepper. Chill in the fridge until needed.
• For the gyoza skin
• turn out the dough onto a lightly floured work surface and knead for five minutes until smooth and elastic. (You can use the dough hook attachment of a food processor for this.)
• Cut the dough into three equally sized pieces and roll each into a ball. Roll out one of the balls onto a lightly floured work surface
• stretching and turning the dough as you go
• until the gyoza dough is as thin as possible.
• Using a 10cm/4in cookie cutter
• cut discs from the gyoza dough and stack them on top of each other
• dusting the top of each with a little flour before adding the next one. Repeat the rolling and cutting process until all of the dough has been used.
• To assemble the dumplings
• hold a gyoza skin in the palm of your hand and add one teaspoon of the filling mixture. Wet the edges with a little water using your fingertip and seal the dumpling
• pinching along the edges to create a pleated fan effect (the end result should resemble a mini Cornish pasty). Repeat the process until all of the filling mixture and gyoza skins have been used up
• setting each dumpling aside on a plate dusted with flour.
• To cook the dumplings
• heat the vegetable oil in a large frying pan with a lid over a high heat. Arrange the gyoza in the pan
• in batches if necessary
• leaving space between each one
• and fry for 2-3 minutes
• or until the bottoms are golden-brown. Take care as they will burn quickly.
• Add 100ml/3½fl oz of water to the pan
• cover with the lid and steam the dumplings for a further two minutes.
• Give the pan a shake to release the gyoza from the bottom of the pan and continue to cook for a further two minutes with the lid off
• until the filling is completely cooked through.
• Meanwhile
• for the dipping sauce
• mix all of the dipping sauce ingredients together in a small bowl
• to taste. Set aside.
• When the gyoza are cooked through
• drizzle the sesame oil around the edges of the frying pan and shake the pan.
• Serve the gyoza immediately with the dipping sauce.