Chinese Dumplings (Gyoza)

Method

1. Peel and finely dice the onion. Mince the garlic cloves. Grate or finely chop the carrots. Shred the cabbage.
2. In a large bowl, combine the minced beef, diced onion, minced garlic, grated carrots, shredded cabbage, grated ginger, and soy sauce. Mix well until evenly combined.
3. For the dough: combine 500g all-purpose flour with a pinch of salt. Gradually add water and knead until a smooth, elastic dough forms. If too sticky, add a little more flour.
4. Roll out the dough on a floured surface into a thin sheet. Using a round cutter or glass, cut out circles about 10 cm in diameter.
5. Place a heaping teaspoon of filling in the center of each wrapper. Fold in half and pinch the edges to seal. Pleat the edge if desired.
6. Heat a thin layer of oil in a non-stick pan over medium heat. Place the dumplings in the pan, flat side down, and fry until the bottoms are golden brown. Flip and cook the other side until golden and the filling is cooked through.