Japanese meat gyoza

I love these and the prawn-vegetable version already made. Fun and rewarding; make plenty because irresistible.

INGREDIENTS

DOUGH

200 g TYPE OO FLOUR

200 g TYPE 0 FLOUR

200 ml HOT WATER

FILLING

300 g PORK MINCE

1 EGG

2 TABLESPOONS OF SOY SAUCE

50 g SPRING ONION

FRESH OR GROUND GINGER

2 TABLESPOONS OF RICE OR WHITE WINE

1 TABLESPOON OF VEGETABLE OIL

PEPPER

SALT

COOKING

VEGETABLE OIL

WATER

SOY SAUCE, ALSO TO SERVE

I combine flours and gradually knead in hot water.

I knead smooth, wrap and rest half an hour.

I combine mince, onion, salt and pepper and ginger.

Egg, oil, wine and soy.

I mix and refrigerate briefly.

I roll small pieces with a pin or machine, narrowing to a couple of mm and cutting 8 cm discs. Add filling.

I fold and pinch only centre, moistening dry edges.

I make 3 pleats on each side towards centre and seal.

I arrange on floured worktop.

I brown dumpling bases in vegetable oil.

I add water halfway up and soy, cover.

I cook covered 10 minutes until water nearly absorbed, serve soy and chopsticks.