FOR THE DOUGH:
In a bowl, add the water to the sifted flour and start mixing until the dough is smooth and homogeneous. Once ready, wrap it in a plastic wrap and let it rest in the fridge for an hour.
FOR THE STUFFING:
Chop the chicken breast with a knife (or a food processor with blades) and put it in a bowl. Finely chop the spring onion and black cabbage and add them to the chicken meat; then add the soy sauce, freshly grated ginger, half a clove of chopped garlic with half a chili pepper, salt, seed oil and mix the ingredients, then put them in a piping bag. Let it season for an hour in the fridge.
After the dough has passed the resting time, take it out of the fridge, roll it out with a rolling pin to a thickness of about 2 mm and cut it with a 9 cm diameter circular pastry ring.
Take the filling, and squeeze about 15 g into the centre of each circle of dough.
Lightly brush the edge of half a small disc with water and close it in a crescent shape, by holding it without joining the two edges; now with one hand create flounces one side of the dough as you form them, attach them to the other half smoothly, thus forming the typical gyosa shape. Repeat the same operation until 24 pieces are formed.
Once ready, place half of them in a large low pan with 8 g of oil and 20 g of water; cover it with a lid and turn on the fire over a high flame, letting the gyosa cook until the water is completely absorbed and the bottom of each gyosa is roasted (this will take about 5-6 minutes). Once done, repeat the operation with the rest of them; serve them hot with soy sauce.
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