Gyoza
• 1 Meaty meat lamb 
• 6 dried/fresh shiitake mushrooms
• 1 garlic clove
• 2 spring onions
• 200 g white cabbage
• ½ tsp salt
• ¼ tsp cracked black/white pepper
• 1 tsp dried/fresh ginger
• 3 tbsp soy sauce 
• 1 tbsp sesame oil 

Dipping sauce
• 1 spring onion
• 1 garlic clove
• 2 tsp sesame seeds
• 1 ½ tsp gochugaru
• ⅘ tbsp neutral oil 
• 4 tbsp soy sauce
• 2 tsp rice vinegar

Gyoza
1. If using dried, soak shiitake in 250 ml of hot water for 10 minutes.
2. Finely chop spring onion, cabbage, and soaked shiitake mushrooms. Press or grate a garlic clove. 
3. Finely chop Meaty meat (ground meat size pieces).
4. Mix Meaty meat, spring onion, garlic, cabbage, and shiitake in a bowl. 
5. Season with salt, pepper, soy sauce, and sesame oil. 
6. Fill and shape gyoza. Cover your wrappers with a damp cloth or a paper towel to prevent drying. Take 1 tbsp of filling and place it in the middle of the wrapper. Dip your finger in water and wet the edges of the wrapper. Carefully close the wrapper and pinch it together at the top. Pleat the wrapper in your desired shape (I am no gyoza master, but you can find tutorials on the World Wide Web). Continue doing so until you run out of wrappers or motivation. 
7. Add oil to a pan and fry the gyoza for 3-4 minutes until brown on the bottom. Then add 100 ml water and close the pan. Cook covered for another 3-4 minutes and then uncover to let the leftover liquid evaporate and the dumpling crisp up again.
8. Enjoy your gyoza with the dipping sauce or a side of warm miso soup. You can keep dumplings in a freezer for up to one month (if they will even last that long), so this is a great recipe to batch cook. On a cold, rainy, depressing day, you will be grateful for spending two hours folding gyoza.

Dipping sauce
1. Finely dice spring onion and grate/press a garlic clove. 
2. Add spring onion, garlic, 1 ½ tsp gochugaru, and 2 tsp sesame seeds to a bowl.
3. Heat 5 tbsp neutral oil in a pan (it needs to be quite hot to cook out the sharpness of spring onion and garlic quickly) and pour it over the ingredients in the bowl.
4. Add 4 tbsp soy sauce and 2 tbsp rice vinegar, mix well. 
5. Start dipping