First make the gyoza skins: mix the water and the flour to a dough that should not be sticky but ‘as soft as an ear lobe’. Put a wet towel over the dough and let it stand for several minutes.
Separate the dough into 12 pieces, and form into very thin discs with a diameter of about 10cm (4in). The middle of each disc should be a little bit thicker than the edge.
Make the stuffing: mix all the ingredients, and knead until evenly mixed. Leave for 10 minutes in the fridge.
To make the gyoza dumplings: divide the stuffing into 12. Prepare a bowl of water for sealing the dumplings. Spread a gyoza skin over the palm of one hand and put a portion of the stuffing in the centre of one half of the skin, leaving enough space at the edge to act as a seal when folded.
With the fingers, add a little water to the edge, spreading it all round the edges. Fold the skin tightly over the stuffing to make a half moon shape, ensuring that no air is left inside. Pleat the edge around to ensure the parcel stays intact.
To cook the gyoza: heat the sesame oil in a large frying pan. When good and hot, lay the gyoza parcel in the pan flat side down and fry gently until browned on the undersides.
Carefully pour enough hot water into the pan to half-cover the gyoza. Cover and steam for 3 minutes. Remove the lid and allow the water to evaporate off.
Meanwhile, make the dipping sauce by mixing all the ingredients. Serve the gyoza hot with the dipping sauce. English mustard makes a delicious dip.
Ready-made gyoza skins can be bought in Japanese and other specialist Oriental stores. These can be served as a starter with salad greens or as a main course with fried rice.
*Inspired by Shiho W. featured in the Realfood Cookbook
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