Gyoza

Dissolve the salt in freshly boiled hot water (about 100 ml), gradually pour it into the flour and knead into a smooth, firm dough; cover with plastic wrap and let it rest for 30 minutes.

Finely chop the white cabbage, salt it and let it sit for 10 minutes, then squeeze out the excess liquid with your hands.

Combine the ground pork with the squeezed cabbage, minced garlic and ginger, chopped green onion, soy sauce and sesame oil; mix well until you get a sticky, uniform filling.

Roll out the dough as thin as possible and cut out circles about 8 cm in diameter.

Place about 1 teaspoon of filling in the center of each circle, moisten the edge with water, fold in half and pinch into 4-5 pleats, accordion-style — this is how you shape the gyoza.

Heat sunflower oil in a skillet, arrange the gyoza seam-side up and fry over medium heat for 2-3 minutes until the bottoms turn golden.

Pour in 3-4 tablespoons of hot water, cover immediately with a lid and steam for 3-4 minutes, until the water has almost evaporated.

Remove the lid and fry for another 1-2 minutes, until the bottoms turn crispy.

Serve hot with the dipping sauce, made by mixing soy sauce with rice vinegar.