Gyoza Dumplings pork and ginger filling

MAKING THE DOUGH

• Place a cup of flour in a salad bowl and make a well in the middle.
• Pour 100 ml of room temperature or warm water then slowly incorporating all the water and flour together.
• Kneed well for 2-3 minutes
• Rest in the fridge or on the bench for 10min (class room) or 30 min (home)
• Now you can make the mixture with the recipe below
• Roll the pastry into a thumb size sausage and cut them into 1 dollar coin.
• Use a rolling pin to roll them out.