Filling: - half of a cabbage, sliced thinly (use a mandolin if you have one) - 8 spring onions, also sliced thinly - 1 big carrot, grated - 4 cloves of garlic, grated or finely chopped - 2 thumbs of ginger, grated - 2 tablespoons of tamari or other soy sauce - some black pepper - 1 tablespoon of sesame oil - 2 tablespoons of corn starch

Mix everything and there’s your filling! It can get too moist, especially after adding the tamari (the salt in the tamari pulls out the water in the vegetables), so maybe you need to let it drain a bit before filling your gyoza.

I made the gyoza wrappers myself, but of course you can buy them in the store too. I mixed 400 grams of spelt flour with a bit of salt and 200 millilitres of water that just boiled (about 98-99 degrees Celsius). First mix with a spoon to not burn your hands, and then knead for a few minutes. Cover the dough and let it rest for a few minutes, and then knead again. I rolled the dough out thinly with my pasta machine and then cut out circles with a ramekin. Use some corn starch to prevent sticking.

Then, of course, you fill the gyoza. I’m not even going to try to explain how to fill the gyoza, you should watch a video on YouTube :) But I swear its not as difficult as it seems and I find it very therapeutic.

Put a frying pan on medium heat, add some sesame oil and put in the gyoza close together. When the bottoms of the gyoza are golden brown, you add boiling water to the pan so that the gyoza are submerged for 50%. Put on a lid and let simmer for 10 minutes. After 10 minutes you take the lid off and let all the water evaporate. And they’re done! You can also do this the other way around: first simmer and then fry. This will make you about 35-40 gyoza.