Chicken gyoza with homemade wrappers

Add the water slowly to the flour and mix until smooth; knead the dough until smooth and set aside for about an hour.

Finely shred the cabbage and measure two-thirds of a cup into a bowl.

Mince the ground chicken and add it with the finely chopped spring onions.

Add the chopped garlic, ginger, corn flour, rice vinegar, soy sauce and sesame oil; mix with the hands.

Cut the dough in half, roll each half into a rope on a lightly floured surface and cut into pieces; keep covered with a towel.

Roll each piece into a ball, then press and flatten into a wrapper; do not pile the wrappers or they stick together.

Put a teaspoon of filling on a wrapper, brush the inside of the edge with water, lift into a semicircle and pleat with thumb and index finger; flatten the bottom.

Heat olive oil in the pan over medium-high heat and cook the gyoza flat side down for two minutes.

Reduce the heat, add the chicken stock, cover and steam for four minutes.