Steps

1. In a bowl, combine 120g Bread Flour and 80g Hot Water, then mix with a rolling pin.
   🕒 02:13
2. Once the flour and water are combined, bring it together by hand, knead on a cutting board for 3-4 minutes until smooth.
   🕒 02:49
3. Shape the dough into a ball, place it in a plastic bag, and let it rest.
   🕒 03:16
4. Soak 1 sheet of Gelatin in ice water until softened.
   🕒 03:50
5. Slice 3-4 Mushrooms and steam them in a frying pan with a lid.
   🕒 03:52
6. Once moisture is released from the mushrooms, add 2 tbsp Water and dissolve the softened gelatin.
   🕒 04:55
7. Cover and simmer for 2-3 minutes, then remove from heat and transfer to a bowl to cool.
   🕒 05:17
8. Once cooled to room temperature, chill completely in the refrigerator until firm, then mince. (This is the key!) Melting the mushroom essence with gelatin creates juicy meat juices when cooked.
   🕒 05:43
9. Mince 1/2 Onion, sprinkle with a pinch of Salt, let it sit, then thoroughly squeeze out the moisture.
   🕒 03:27
10. Place 100g combined Shiitake, Eryngii, and Maitake Mushrooms in a frying pan without oil, cover, and steam.
    🕒 05:52
11. Once the mushrooms release moisture and wilt, remove them, let cool, and then mince.
    🕒 06:32
12. In a bowl, add 100g Ground Pork and mix well with 1 tsp Shaoxing Wine, 1 tsp Oyster Sauce, 1 tsp Soy Sauce, a pinch of Pepper, a pinch of Sugar, and 2 tsp Sesame Oil until it becomes pale and sticky.
    🕒 08:15
13. Add the minced sautéed mushrooms and the squeezed minced onion to the pork mixture and knead together.
    🕒 08:36
14. Finally, add the minced mushroom gelatin and mix thoroughly.
    🕒 08:51
15. Spread the filling in a tray and chill with ice.
    🕒 09:12
16. Roll the rested dough into a log and cut into 12 equal portions.
    🕒 09:23
17. Roll out each portion of dough into a round wrapper.
    🕒 10:10
18. Place the chilled filling onto the wrapper, create pleats, and seal.
    🕒 10:47
19. Mix 5g All-Purpose Flour with 100cc Water to create a slurry for the crispy wings.
    🕒 11:51
20. Heat a little Sesame Oil in a frying pan and arrange the gyoza.
    🕒 12:07
21. Sear the bottoms of the gyoza over medium-low heat until golden brown.
    🕒 12:43
22. Pour in the flour-water slurry, cover, and steam for 6 minutes.
    🕒 12:54
23. Remove the lid, evaporate the remaining moisture, and cook until the wings are crispy.
    🕒 13:30
24. Add minced Ginger to Black Vinegar.
    🕒 14:23
25. Alternatively, add Pepper to Rice Vinegar.
    🕒 14:29