Gyoza: with homemade gyoza wrappers

 I know that you can buy the Gyoza wrappers easily from the supermarket ^^, but with this recipe you can make it by yourself with only 4 ingredients.

Actually, I always have a problem that when I go to the supermarket, I buy the wrapper because I want to eat gyoza, then I forget about it next day, and the wrapper are too dry to use. So, I think that I make it by myself is a better choice.
It needs only flour, salt, water and a bit of shortening, and you don't have to afraid about kneading, it will be smooth and elastic after resting ^^. 
Because I have garlic chive in the garden, I choose to use it in the filling. But you can use other recipe for filling, it depends on your taste. The most important thing is when frying the Gyoza, I suggest non-stick pan as it can stick to the pan easily (homemade wrapper has moisture than the commercial one), and don't forget to simmer it until the top of the Gyoza cooked and soften. Best serve hot from the pan ^^.
*If you don't have Worcestershire sauce, just mix soy sauce with vinegar to use as dipping sauce .

 Gyoza: with homemade Gyoza wrappers

Makes 24 pieces

Gyoza wrappers
200g ................................... Plain flour
2g ....................................... Salt
110ml ................................. Hot water
10g ..................................... Shortening (I use non-hydrogenated rice barn oil shortening)

Filling
250g ................................... Minced pork (or other kind of meat)
50g ..................................... Garlic chives, minced
30g ..................................... Spring onion, minced
1 1/2tsp ............................... Ginger, finely chopped
1/2 tbsp ............................... Granulated sugar
1tsp ..................................... Sesame oil
2tbsp ................................... Soy sauce

Frying
............................................. Rice bran oil

For serving
............................................. Worcestershire sauce

I use this Shortening  (non-hydrogenated rice barn oil shortening).

Put flour and salt into a bowl, whisk to combine.
Pour hot water into the bowl and add the shortening.

 Mix until fully damp. 

 Remove from the bowl and knead until fully combine (about 100 times ^^).

 Wrap with plastic wrap and let the dough rest for 1 hour.

 Mix all the ingredients for the filling together.

 Divide into 24 parts.

 Divide the dough into 2 parts.

 Cut each part into 12 pieces.

 Roll into 10-11 cm round.

 Place the filling into the center of the wrapper.
Dampen the side of the wrapper with water.

 Seal the side of the wrapper.

 Repeat to make 24 gyoza.

 Place the pan over medium heat.
Pour rice bran oil into the pan.

 Fry until the bottom of the gyoza brown.

Pour water until it comes half way of the Gyoza.
Cover with a lid and simmering for 8 minutes.

Remove the lid, and increase the heat to medium.
Cook until all the water has evaporated.
Serve hot with dipping sauce.

 Gyoza: with homemade gyoza wrappers