Gyoza

Mix the flour with a pinch of salt, pour in 150 ml of hot water and stir with a spoon. Once it's cool enough to handle, knead into a smooth dough for 5 minutes, wrap in cling film and rest for 30 minutes.

Finely chop the napa cabbage, toss with the rest of the salt and leave for 10 minutes. Squeeze out as much liquid as you can with your hands.

Finely chop the garlic and green onions; peel and grate the ginger. Mix with the pork, cabbage, 2 tbsp of the soy sauce and the sesame oil until well combined.

Roll the dough into a log, cut it into 30 pieces and roll each into an 8 cm circle. Keep the rest of the dough under film so it doesn't dry out.

Put a teaspoon of filling in the centre of each wrapper, wet the edge with water and fold into a half-moon, pleating one side.

Heat half the vegetable oil in a frying pan with a lid and arrange half the gyoza flat side down. Fry over medium heat until the bottoms are golden.

Pour in 50 ml of water, cover immediately and steam until the water has almost evaporated. Cut one gyoza open: the filling should be grey with no pink.

Water hitting hot oil spits and sends up a burst of steam — pour it in at the side with your face turned away, and cover at once.

Uncover and fry for another minute until the bottoms are crisp again. Repeat with the second batch. Mix the remaining soy sauce with the vinegar and serve it with the gyoza. Done!