Pork gyoza with rustic tomato sauce and bacon cream reduction

Sift the flour, add the salt and slowly stream in the water, mixing to a rough, flaky dough.

Knead on the counter about eight minutes until smooth, then rest at room temperature about an hour.

Drain the canned tomatoes and pulse them in a food processor to seed and chop them.

Finely chop the onion and crush and peel the garlic.

Heat about a tablespoon of olive oil in a saucepan over medium high, brown the garlic and the dried chili in it, then remove them.

Add half a cup of the finely chopped onion and stir often over medium high about three minutes until softened.

Add all the tomatoes with their juices, bring to a boil and simmer 20 minutes until the excess liquid has evaporated.

Finely shred three cups of napa cabbage.

Toss the cabbage with a quarter cup of chives and a tablespoon of salt and stand 10 minutes.

Squeeze as much liquid as possible out of the cabbage and move it to a clean bowl.

Mix in the ground pork and half a teaspoon of black pepper gently but thoroughly, without over seasoning.

Fry a little of the filling in a non-stick skillet until there is no pink left, and taste it.

Halve the dough, roll it into a log, snip off pieces and roll each one uber thin, then cut three and a half inch rounds with a cookie cutter, resting the rolled sheets so they stop shrinking back.

Dust a parchment lined baking sheet with cornstarch.

Put about a teaspoon of filling in the centre of each wrapper.

Wet the edge with a finger, fold into a half moon, press firmly and fold six or seven pleats along the edge.

Sit the gyoza pleats up on the tray, cover and refrigerate until needed.

Dice the bacon and cook it in a saucepan until the fat renders, around five minutes.

Add the chopped shallots and cook about two minutes until softened.

Add the veal stock, bring to a boil and reduce to three quarters of a cup, adding the thyme sprig.

Add half a cup of heavy cream and boil until the whole thing reduces to one cup, about five minutes.

Strain into another saucepan and season with pepper to taste.

Season the tomato sauce with pepper and stir in two tablespoons of duck fat over low heat.

Heat two tablespoons of vegetable oil in a 12 by 14 inch non-stick skillet on high until hot but not sizzling.

Add the gyoza pleats up, touching each other, then add one cup of water and cover tightly.

Cook five minutes, adding more water if it evaporates, then cook uncovered until the water is gone and the bottoms are browned, about seven minutes in total.

Drain the oil, invert the pan onto a plate and hold the gyoza warm in an oven heated to 200F and switched off.

Foam the bacon cream reduction, plate about three tablespoons of the rustic tomato sauce with the gyoza, add the chives and pour the reduction over quickly before the foam falls.