Step 1

In a large bowl, combine the flour and water. Mix with chopsticks until a shaggy dough forms.

Step 2

Knead the dough for a few minutes until a soft but hard dough forms. Cover with cling film or plastic wrap and set aside.

Step 3

In a large bowl, combine your pork mince, garlic, ginger, water chestnuts, spring onions, sugar, soy sauce, sesame oil, rice wine vinegar, fish sauce, and msg. Give it a good mix until a light paste forms.

Step 4

Roll out your dough into a sausage shape and slice into 16 equal pieces.

Step 5

Using a rolling pin, roll out each piece into a thin circular wrapper around 2 inches in diameter.

Step 6

Get a frying pan and drizzle with a touch of oil on medium heat.

Step 7

Place 3 spoonfuls of the filling into the pan spread equal distance apart and then place a wrapper on each of the spoonfuls of filling. Using the back of a spatula, "smash" the gyoza's down so they're totally flat. Fry on each side for 4 minutes, when you flip over the gyoza, pour in 50ml water and place the lid on the pan.

Step 8

Repeat the step above and keep your cooked dumplings warm by keeping them on a plate with tin foil.

Step 9

Combine all of your dipping sauce ingredients in a bowl.

Step 10

Once all your dumplings are cooked, serve up with your dipping sauce and enjoy!