Gyoza with meagre fillets

Put the flour, hot water and salt in a bowl. First mix together using a wooden spoon, then knead so that you get a smooth, compact dough. Shape the dough into a ball and wrap it in cling film, then place in the fridge to rest for at least 15 minutes. You can shape the rested dough in several ways for stuffing.

You can divide the dough into smaller balls and roll each ball into circles about 8 cm in diameter, or cut the dough into 3-4 parts, put each of them through a pasta machine until you get thin dough, which you then cut into circles of 8 cm in diameter using a round mould or a glass. Sprinkle the dough lightly with a little corn flour and cover with a cloth to stop it drying out.

Prepare the sauce by putting soy sauce in a bowl, adding all the other ingredients and mixing well. Prepare the stuffing. Slice the meagre fillets into smaller pieces, then mince them. Place the grated cabbage in a bowl, add salt and mash a little to soften it. Slice the spring onions into rings. Add the sliced onions and minced fish into the bowl containing the cabbage, then add the grated garlic and ginger, soy sauce and sesame oil. Mix everything well. Now stuff and wrap the gyoza.

Lightly rub some water on the edges of the dough, put a little stuffing in the middle and fold the dough, pinching it in the middle to stick. Crimp gently around the gyoza making little folds. Finally, squeeze the edges a bit more so that the dough is tightly closed. Repeat the process until you have used up all the ingredients.

Heat the oil in a pan, add the gyoza and fry them on a high heat for 2-3 minutes until golden brown on the underside. Now add the water to the pan, cover immediately and reduce the heat a little. After 5 minutes, uncover and fry the gyoza for a few more minutes, until the dough looks well done on the underside and becomes crispy. Sprinkle the finished gyoza with sesame seeds and finely chopped spring onions and serve with the sauce.