Chicken Gyoza

Ingredients

• 200 grams chicken mince (keema)
• 1 cup refined flour (maida)
• Salt to taste
• ¼ cup finely chopped cabbage
• 2 spring onions with greens, bulbs and greens finely chopped separately
• ½ small carrot, finely chopped
• 6-7 fresh shitake mushrooms, finely chopped
• Salt to taste
• Crushed black peppercorns to taste
• 1 teaspoon finely chopped garlic
• 1 inch ginger
• 2 teaspoons sesame oil + for drizzling
• 2½ teaspoons soy sauce
• Cornflour for dusting 
• 2½ tablespoons oil 
• Soy sesame dip to serve

Method

1. Take refined flour in a large bowl, add salt and ½ cup hot water, mix and knead into a stiff dough. Cover with a damp muslin cloth and set aside for 30 minutes.  
2. To make the stuffing, take chicken mince in another bowl. Add cabbage, spring onion bulbs, most of the spring onion greens, carrot, shitake mushrooms, salt, crushed black peppercorns and garlic. Grate the ginger directly into the mixture, add 2 teaspoons sesame oil and soy sauce and mix till well combined.
3. Dust the worktop with some cornflour. Take half of the dough and shape it into a ball. Place it on the worktop and roll it into a thin disc. Cut out small discs with a round cookie cutter. 
4. To make a gyoza, take a disc and place a portion of the chicken mixture in the centre, fold the disc in half and pinch in the middle. Now using your thumb and index finger, pinch and pleat 4 pleats on the right side and repeat the same process on the left side. 
5. Heat oil in non-stick wide pan on medium-high heat, place the gyozas in the pan and cook for 2-3 minutes or till the bottom of each gyoza is golden brown and crisp. Add ¼ cup water and immediately cover with a lid. Continue to cook for 3-4 minutes.
6. Arrange the gyoza on a serving plate and drizzle a little sesame oil on each gyoza. Garnish with remaining spring onion greens Serve hot with soy sesame dip.