Instructions

• 1Sift flours into a medium sized bowl
• 2Add salt and stir to combine
• 3Slowly pour hot water over flour mixture and stir to combine
• 4Keep stirring until the mixture forms a ball and there is no dry flour remaining in the bowl
• 5Knead mixture on a lightly floured surface for 10 minutes, or until mixture is smooth and elastic
• 6Roll mixture out into two, long logs about 30cm in length, cover with cling film and rest in the fridge for 10 minutes
• 7Meanwhile, heat 2tbs oil on a medium heat in a medium sized fry pan for 3 minutes, add onions and mushrooms and cook for a further 12 minutes. Finally, add spinach and stir for 2 minutes.
• 8Remove logs from the fridge and cut each one into approximately 12 sections
• 9Flattened each section and using a small rolling pin, roll into a thin circle (you can use a cookie cutter for a cleaner cut)
• 10Spoon about 3/4 tbs of the mushroom mixture into each round, and seal the bottom section to the top (see the recipe picture for an idea of how to do this). Put each gyoza under a tea towel so they don't dry out as you prepare them
• 11Once all gyoza are ready, steam for 10 minutes or until cooked through
• 12Once steamed, heat remaining tbs of oil in a small saucepan and brown each one on the flat side for approximately 3 minutes
• 13Serve with soy sauce and enjoy!