Making the dough
Mix the flour with salt, oil and hot water in a big bowl. Add cold water and make a flexible dough. Divide in 16 small pieces. Roll out in sheets of 2 cm diameter.

Making the filling
Crush the garlic with a garlic press and grate the ginger fine. Set them aside in a small bowl. Chop the mushrooms, the spring onions and Chinese cabbage fine. Crumb the tofu. Dissolve the arrowroot with two tablespoons of cold water. Also keep this in a separate small bowl.

Add sesame oil to a frying pan and fry the ginger and garlic for 1 minute. Then, add the mushrooms, spring onions, Chinese cabbage and tofu. Stir-fry for 2-3 minutes. Add the shoyu and stir-fry for another 2-3 minutes. Then, add the dissolved arrowroot to your pan. Stir thoroughly until a thick sauce is formed. Remove the pan from the stove and pour the content in a deep bowl and let it cool down

Making the Gyoza’s
Take the dough sheets. Put one teaspoon of the mushroom-cabbage mix in the middle of the sheet. Fold the ends together in the shape of a half moon. Put two tablespoons of sesame oil to a frying pan and let it heat up. Then, add the pieces of Gyoza to the pan. Fry them on both sides until golden brown.

Finishing
Steam them for 3 minutes before serving and serve with soy sauce and greens on top