In a small bowl, prepare the dipping sauce by combining the vinegar, soy sauce, ginger and hot sauce. Stir well to mix, and set aside. In a medium bowl, combine pork, mushrooms, ginger, cabbage, salt, cornstarch and sesame oil. Mix until smooth and cover with plastic wrap. Chill in fridge for at least one hour.

On a work surface, lay out four wrappers. Using a pastry brush, coat each round with a light covering of egg wash (or water, if using). Place 1 tsp of filling in the centre of each wrapper and fold it to form a half moon. Make sure to keep the wrappers’ edges free of filling to ensure a good seal. Press edges together firmly to seal, make three or four small folds along the edge to make a pleated finish.

In a non-stick skillet, heat oil over medium-high, then add the gyoza and pan-fry for one minute. Add 1 cup water and cover the skillet with a lid. Cook until the moisture evaporates, about seven to eight minutes. Uncover and finish cooking dumplings until the bottoms are browned, about two minutes. Transfer to a plate and serve warm with the dipping sauce.

Gyoza Wrapper Dough

1 cup unbleached flour

1/2 tsp salt

1/4 cup boiling water

In a food processor, add the flour and salt. Turn on the processor and add the water slowly through the feed tube until the dough comes together in a ball. Remove from the processor bowl, cover in plastic wrap, and let rest for at least one hour and up to three hours.

Cut the dough into 24 walnut-sized pieces, lay on a floured work surface, and roll out with a rolling pin into small rounds. Make the dough as thin as possible and about 7.5 centimetres in diameter.