Chicken Gyoza

Mix the flour, water and salt in a large bowl. Knead by hand for 5 minutes.

Shape a ball, wrap in a cling film and set aside for 30 minutes.

Cut the chicken, carrot, cauliflower and scallion in very small cubes. Set aside in a bowl.

Grate the ginger and garlic. Add to the bowl.

Add the soy sauce, sesame oil, salt and pepper. Set aside.

Cut the dough in half and shape each half into a long log, about 1,5 cm diameter.

Cut each log into 1,5 cm pieces.

Flatten with a rolling pin into a round shape until you get 1 mm thickness.

Pour 1 teaspoon filling in the center. Put a bit of water on the boarder with your finger and close your gyoza. Set aside.

Start again until you use all the dough and filling.

Heat the oil in a frying pan, place the gyoza and cook at medium heat for a few minutes.

When the bottom of the gyoza is golden, pour 1/2 glass of water and cover with lid. Cook at low/medium heat until there's no more water (add more water if needed).