In a heatproof mixing bowl place the corn flour and water and briefly mix, cover with cling film and place into the oven steam setting 100 degrees for 10-12 mins until thick. This will act as the “glue” to stick the goyza together
In another bowl place the pork mince grate over the mince the garlic and ginger
Finely chop the spring onion, coriander and shitake mushrooms and add to the pork mince
Pour the soy sauce over the pork mince and mix until all the ingredients are combined
Remove the cornflour from the oven and stir, you should have a glue like paste, if not steam for a further 2-3 mins Lay out the gyoza skins and place a teaspoon of mixture in the middle of each one
Brush half the outer edge of each gyoza skin with the corn flour mix
Fold the gyoza in half creating a half moon shape and press together at the seam, press the tongs of the fork around the
seam to created a pattern and a good seal
Place the gyoza on a baking tray lined with baking paper ensuring the dumplings are not touching Place the dumplings in a pre-heated oven steam setting 100 degrees for 20 mins
2 mins before the steaming ends place a medium size fry pan over medium heat
Remove the dumplings from the oven, add a splash of vegetable oil to the pan and add the dumplings Pan fry on one side only for 1-2 mins until golden and crispy
Place the dumplings on a serving plate pan-fried side up with a little extra soy for dipping