Japanese gyoza with prawns and vegetables

I finally tried these yesterday: less complicated than expected, though my sealing needs improvement. Delicious. Next time meat; these quantities made 40 gyoza plus 2 noodle portions. Replace prawns with equal chicken or mince if wanted.

INGREDIENTS FOR 40 PIECES

DOUGH

200 g TYPE 00 FLOUR

200 g TYPE 0 FLOUR

200 ml BOILING WATER

FILLING

220 g CARROTS

220 g COURGETTES

2 FRESH SPRING ONIONS

150 g THAWED PRAWN TAILS

RICE VINEGAR

SOY SAUCE

FRESH GINGER

SALT

PEPPER

VEGETABLE OR EXTRA VIRGIN OLIVE OIL

I combine flours, gradually add water and knead by mixer or hand, wrap firm dough and rest half an hour or longer.

I coarsely grate carrots and courgettes into a bowl.

I add chopped spring onion and prawns.

I add grated ginger, salt, pepper, vinegar and a few tablespoons of soy sauce and mix.

I roll dough thinly with machine or pin and cut 8 cm discs, rolling half at a time and keeping rest wrapped.

I add generous filling to each, draining any liquid so dough does not become wet.

I close at the centre.

I pinch two pleats per side towards the centre, curve slightly and seal well.

I arrange on a lightly floured surface.

I cut leftover dough into thick noodles for ramen.

I brown dumpling bases in hot oil in a non-stick pan.

I deglaze with soy sauce and add water to less than halfway up dumplings.

I cover and gently cook 10/12 minutes. Serve with soy sauce; I allowed 7 each.

I froze some spaced on a tray; steaming is possible too.