1. Option to use a stand mixer for this stage. Mix flour, salt and matcha powder in a large bowl.  Add water and oil, stir to combine or use a dough hook on the mixer. Knead for about 3-5 minutes until you have a smooth soft dough.  If the dough is too sticky add flour 1 tbsp at a time. If the dough is too dry add water 1 tbsp at a time. Form a ball, wrap in cling film and let rest refrigerated for 30 minutes.

2. Divide dough into two pieces as this makes it easier to work with.  Dust your work surface with a little flour and roll out into about 2mm thick.

3. Using a water glass or cookie cutter (Amazon) cut out 3” wide circles using as much dough as possible. Gather leftover dough into a ball and let rest while repeating this stage with the 2nd ball of dough.  Repeat until all the dough is used. Lay wrappers in single file on parchment paper or dust with flour if stacking, otherwise, they will stick together.

4. Use wrappers immediately or store in an airtight container in the fridge or freeze.

    

Vegetable Filling

1. Heat oil in a large pan over medium heat.  Add mushrooms and let cook undisturbed for 3-4 minutes.  Stir in onions, carrots, cabbage, garlic ginger, soy and rice vinegar. Sautee for 5 minutes or until veggies are soft and cooked through and flavors are combined.

2. Set aside and let cool or pour into a bowl and stir frequently to speed up the cooling.

    

Fold Gyoza

1. Option to use a dumpling press (Amazon). If you’ve rolled your dough out too thick you can use your hands to stretch out the dough slightly.  Place one heaping tsp in the center of the dough. Brush the edge with water and if using a dumpling press, press dough together until sealed. If pressing by hand fold into a fan pattern or as desired making sure the seams are sealed.

2. Repeat this process with all the wrappers.

3. Gyozas are ready to be cooked or can be frozen at this stage.

    

Dipping Sauce

1. In a bowl whisk together all ingredients.

    

Cook Gyozas

1. For this stage use a pan with a lid.  Heat oil in a pan over medium heat.  Add gyozas being careful not to overcrowd the pan.  Fry for 3-4 minutes or until the bottoms are golden brown. 

2. Pour in ¼ cup of water. Use caution at this stage as it could splatter. Cover with a lid and steam for 7-8 minutes or until all the water has evaporated.

3. Remove from the pan and sprinkle with sesame seeds and spring onion.  Serve with dipping sauce and sriracha (if desired).