When we got our new sushi and tapas serving platters in recently, we came up with a load of way we were going to use them – tempura of various kinds, arancini, croquettes, sushi… but we ended up conceding to the power of gyoza. The outside should consist of a delicate steamed top and chewy base, and the inside should have bite. Salty with a touch of sweetness – it should also be a zingy experience.

Ingredients

Gyoza Wraps

Plain flour: 200g

Boiled water: 80ml

Lukewarm water: 35ml

Salt: Pinch

Corn flour: As required

Gyoza Filling

Kimchi: 80g (Finely chopped)

Firm tofu: 150g (Torn)

Carrots: 30g (Grated)

Spring onion: 2 bunches (Finely chopped)

Ginger: 5g (Minced)

Garlic (optional): 5g (Minced)

Sesame oil: 1 tsp

Soy sauce: 2 tsp

Chilli Oil Dip

Chilli flakes: 3 tsp (Depending on spiciness)

Sichuan peppercorn: 1/2 tsp

Ginger: 2 slices

Soy sauce: 2 tsp

Vegetable oil: 50ml

Salt: 1/4 tsp

Sugar: 1/4 tsp

Rice vinegar: 1 tsp

Garnish

Spring onion

Sesame seeds: 1 tsp

Method

1. To make the dumpling wraps, mix flour and salt in a mixing bowl. Gradually pour boiled water into the flour followed by lukewarm water. Mix thoroughly and knead the dough until smooth. Let it rest in the fridge for 30 minutes.
2. Meanwhile, start making the dumpling filling by finely chopping the kimchi and spring onion. Coarsely grate the tofu and carrots using the coarse side of a box grater. Finely grate the garlic and ginger with a zester so they resemble a paste.
3. In a mixing bowl, combine the chopped kimchi, tofu, carrots, finely chopped spring onion, ginger, garlic, sesame oil, and soy sauce, and mix well.
4. Knead the dough again until it becomes very smooth. Roll it into a long strip and cut it into dough balls, each weighing around 20 grams.
5. Roll out each ball into a thin round skin using a rolling pin. Sprinkle cornflour on the surface to prevent sticking.
6. Place one round skin on the palm of your hand, spoon 1 tablespoon of filling into the centre, then start folding the skin from the middle. Press it from the middle towards each edge, and lastly, make two folds on each side, firmly squeezing the edges to seal. Arrange the filled dumplings on a flat tray dusted with cornflour, ready to be cooked.
7. Heat up 3 tablespoons of vegetable oil in a frying pan over medium heat. When the oil is hot, place the gyoza in the pan. Cook the gyoza until the bottom turns golden.
8. Pour 3 tablespoons of water into the pan and cover with a lid. Cook for another 3-5 minutes until all the water has evaporated.
9. Remove the lid and add 1 teaspoon of oil around the sides of the gyoza and cook for 1 minute to crisp them up.
10. To make the chilli oil dip, add the chilli flakes, Sichuan peppercorns, ginger, salt, and sugar to a heatproof bowl. Heat up 50 ml of vegetable oil in a saucepan until you see lines starting to form in the oil. Immediately pour the hot oil into the bowl. Once cooled, add soy sauce to taste.
11. To serve, place the fried gyoza on a long serving tray with homemade chilli oil on the side. Sprinkle sesame seeds and spring onion on the gyoza.