Yotam Ottolenghi's stuffed dumplings with sheep's yogurt recipe

If you don't fancy making the pastry, use gyoza wrappers (I get mine from japancentre.com ): they're ready rolled and cut. Serves four to six. For the pastry 250g plain flour, plus extra to dust 1 egg yolk ¼ tsp salt Around 120ml water 15g butter For the filling 150g shiitake mushrooms 100g button mushrooms 30g butter 10g dried porcini ⅓ tsp salt ¾ tsp ground cumin 1 spring onion, finely chopped ½ green chilli, finely chopped 2 tsp ginger, finely chopped 3 tbsp coriander, finely chopped 1 tbsp dark soy sauce Vegetable oil, for frying 4 tbsp olive oil 2 garlic cloves, finely chopped 150ml sheep's yogurt Work all the dough ingredients until smooth and elastic (you may need to adjust the flour or water), wrap in cling-film and chill for 30 minutes. Sauté the shiitakes and buttons in butter for seven minutes, then move to a food processor. Boil the porcini in 100ml water for three minutes, lift them out and add to the processor. Reduce the liquid to half a tablespoon, strain into the processor and chop the mushrooms finely (but not to a paste). Tip into a bowl and add the salt, cumin, onion, chilli, ginger, two-thirds of the coriander and soy. On a floured surface, roll a quarter of the dough as thin as possible, and cut out 7cm circles. Place a circle in your palm and put a teaspoon of filling in its centre. Fold over the pastry to make a semi-circle, and press the edges firmly. Repeat. Put the dumplings on a floured tray and chill. Heat a tablespoon of oil in a heavy pan. Lay in half the dumplings, and fry for a minute. Add two tablespoons of water, cover and cook for two minutes, shaking occasionally. Transfer the dumplings to kitchen towel, keep warm and repeat. Cook the garlic in hot olive oil until golden. Spoon yogurt over the dumplings, trickle garlic oil on top and serve garnished with coriander. • Yotam Ottolenghi is chef/patron of Ottolenghi .