Jump to step 4 if you decide to use premade gyoza wrappers. Pour a quarter of the flour into a mixing bowl. Add a pinch of salt and a little water to mix up. Repeat adding a quarter of the flour and a little water. An OK dough until this step should be a little bouncy and a bit soft. A decent Chinese cook might prefer to knead the dough for 10 mins or more, but I tend to be lazy in this case.

Put a lid on the mixing bowl for 10 min to rest the dough. You may prepare the filling during the waiting time. Knead the dough for 20 secs and shape it into a strip of one-pound-coin thick. Again, a decent one might rest the shaped dough with a cover for minutes, but a lazy dog doesn't. Divide the strip into equal little balls, of about 1.5 cm diameter if I have to say.

Pour some flour on the working desk to prevent sticking. Press the balls into round shapes. Roll out the dough with your rolling pin. I never made a perfect round wrapper, but my personal advice is to put more force on one hand.

Mince the 3 ginger slices, 2 spring onions and 2 carrots. The size should be much smaller than that of the raw short-grain rice or similar to that of the cauliflower rice. Mix the minced veggies and Quorn mince.

Add about 1 teaspoon of soya sauce, a tad of salt and a tad of sugar. To be honest, I don't trust my measurement, but the good thing is that you could gradually add the condiments when you fry the filling (Step 7). Give the filling a pinch of your umami seasoning if you wish.

Fry the filling at medium fire or degrees. The propose of this step is to decrease the moisture and soften the minces. After frying, peel one courgette into ribbons and cut the ribbons to quarters. Hold the ribbons tight to get rid of some moisture. Add them into the pre-cooked filling. Mix them with a little sesame oil.

Boiling style: Drop the dumplings into the deep boiling water. Add one cup of cold water into the pot when the water boils again. Repeat adding water twice and get them out of the water.

Frying style (Not tested on this recipe yet): Add two tablespoon of oil into the non-stick frying pan with small fire or medium-low degrees (I would use degree 4). Put your dumplings into the pan. Then add water to about 1/4 height of the dumplings in the pan. Place the lid on the pan and wait for 5~7 minutes. Uncover the lid and fry until the bottom of the dumpings get a golden colour.