Wild gyozas with dipping sauce | River Cottage Reunited

Ingredients

• 225g plain white flour
• ¼ tsp salt
• 100ml boiling water
• A handful of sea beet
• A handful of three-cornered leek
• A handful of rock samphire
• A handful of different seaweeds – pepper dulse (osmundea pinnatifida), bunnys ears (lomentaria articulata) and sea noodles (dumontia contorta)
• A pinch of ramson salt (wild garlic salt), or just sea salt
• A splash of sunflower oil to sauté the filling, plus more for frying the filled wrappers
• 3 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp three cornered leek oil, or light rapeseed oil + an pinch of finely chopped three cornered leek
• A pinch of finely chopped black mustard leaves