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1
Pour boiling water slowly into bread flour while stirring with chopsticks until shaggy mass forms; dust with cornstarch and knead by hand for 5 minutes until smooth and slightly elastic dough forms. Wrap and rest 20 minutes.
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2
Combine ground pork, minced napa cabbage, shiitake, scallions, grated ginger, minced garlic, soy sauce, toasted sesame oil and salt in bowl; mix gently with chopsticks until filling is evenly combined but not overworked.
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3
Divide dough into 16 equal pieces; roll each into ball, then flatten into 8cm rounds using slight rocking motion with the heel of hand.
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4
Place 12g filling in center of each wrapper; fold dough in half to form crescent, then bring the two ends toward center and pinch to seal into purse shape or traditional gyoza half-moon pleated shape.
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5
Whisk together soy sauce, rice vinegar, toasted sesame oil, minced garlic and chili oil in small bowl for dipping sauce; divide into serving dishes.
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6
Heat neutral oil in non-stick skillet over medium-high heat until shimmering; arrange gyoza flat-side down in single layer (work in batches if needed). Sear for 2 minutes without moving until bottoms are golden brown and crispy.
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7
Add 100ml water to skillet, immediately cover with lid and reduce heat to medium; steam for 5 minutes until water is absorbed and dough is tender. Remove lid, cook uncovered for 30 seconds more, transfer to warmed platter and serve immediately with dipping sauce on the side.
