Ingredients - Gyoza dough:

240 gr soft pastry flour
150 ml boiling water
3gr Salt
1 pinch of ground ginger
Cornstarch for rolling out the dough and laying down the discs

Preparation:

Put the flour in a bowl, add the boiling water then stir thoroughly with a fork. Knead for 10 minutes until you obtain a homogenous dough.
Divide into 2 balls, cover with a film and leave to rest in the refrigerator for 30 minutes.
To roll the gyosas, flour the worktop with cornstarch.
Finely roll out each ball about 1.5mm/2mm with a rolling pin or a dough machine.
Cut 10cm discs with a cookie cutter. Repeat for the remaining dough. It is very important to flour each disc thoroughly with cornstarch to prevent it from sticking.
Cover the dough and store it in the fridge until ready to use. The discs can be made the day before.

Ingredients - Fruit filling:

Your favourite seasonal fruit diced into small cubes
Ground cinnamon
2 tablespoons of lemon zest

Preparation :

Dice the fruits and sprinkle the ground ginger, ground cinnamon and lemon zest on top. Mix and leave them to drain.

Ingredients - Chocolate Sauce :

100 gr chocolate 50%.
200 ml liquid cream

Preparation :

Heat your cream and chop your chocolate in a bowl. As soon as your cream is ready to boil, pour over the chocolate and mix gently. You can keep it in a cool place for a few days and enjoy it hot or cold.

Cooking the gyozas:

1 teaspoon of fruit "stuffing" on each disc, soak the edges with a little water and form your gyozas.
Heat in non-stick frying pan a little bit of oil, like canola or sunflower oil, put half of the gyozas on top and brown them for about 2 minutes or until they turn a nice golden colour.
Add a small glass of hot water and cover immediately. The water will evaporate and finish steaming the gyozas.

Enjoy with the chocolate sauce.

Sweet tooth