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birofunk-
The dough was just 300g of strong white flour, 200ml of boiling water and half tsp salt. Make a ball, leave for an hour, then split into the and roll out really thin.
The filling, you can literally make it up. I did one batch of shallots, shitake mushrooms, savoy cabbage and a few spices. The other I did fennel and aubergine, plus paprika and seasoning.
Dice it, fry it up, then finely chop or stick it in the food processor.
As for the faff of making them, treat yourself to one of these: https://www.amazon.co.uk/Dumpling-Maker-Ravioli-Pierogi-Former/dp/B01CPF6GBE/ref=mp_s_a_1_15?keywords=gyoza+maker&qid=1579720742&sprefix=Gyoza&sr=8-15
dumps
Made these at the weekend. Very happy with the results, and actually not that hard!