Gyozas with dried black mushrooms

Preparation

1. Gyoza dough: mix all the ingredients together and leave the dough to rest while you prepare the filling. 
2. Rehydrate the dried black mushrooms following the instructions on the packaging. Reserve the rehydration water.
3. Finely chop the Chinese cabbage and garlic. Blend the meat with the oils, soy sauce, and seasoning. Add the cabbage and garlic to the stuffing.
4. Roll out the dough thinly (about 1 mm). Use a cookie cutter or a glass to get sheets about 8 cm in diameter.
5. Place a teaspoon of filling in each gyoza sheet. Moisten the edges and shape the gyoza.
6. Strain the water used to rehydrate the black mushrooms and bring to the boil.
7. Cook the gyozas in the rehydration water. When they become transparent, set aside.
8. Heat a little sesame oil in a frying pan and place the gyozas in it. Leave to brown for 2 minutes and serve.
9. You can serve the gyozas with soy sauce or another sauce of your choice.

Enjoy!