Place flour, conrflour and a pinch of salt in a large bowl. Mix 100ml of boiling water with sesame oil and pour most (but not all) onto the flour and mix with the back of the knife immediately. Add more water if the mixture is looking too dry.
Mix until the dough cools down enough to handle. Bring together into a ball ball, cover well and leave for 1 hour to rest.
Make the dipping sauce by mixing soy sauce, honey, chilli flakes, ginger, sesame oil and spring onions together. Set aside for the flavours to infuse.
In the meantime, make the filling. Place the dried mushrooms in a small bowl and pour just enough boiling water to cover them. Cover and leave to rehydrate for 30 minutes. Heat a tbsp of vegetable oil in a frying pan. Add the finely chopped mushrooms and cook on high heat until the water has released and evaporated. It will take about 5-7 minutes depending on how crowded your pan is.
Remove the mushrooms from the pan and set aside. Reserve the frying pan.
Squeeze out the water from the rehydrated mushrooms and chop them up finely. To the reserved pan, add 1 tsp sesame oil and 1 tbsp of vegetable oil. Add the kale and stir fry for 1 minute on medium heat. Add the garlic, spring onions and ginger and stir fry for another 2 minutes. Finally the mushrooms back in, the rehydrated shiitake/ porcini mushrooms, soy sauce and cook for 30 seconds. Remove from the heat and leave to cool down.
After 1 hour, knead the dough for 7-10 minutes until you have a smooth elastic dough.
Dust the worktop with flour. Divide the dough into two (makes it a lot easier to manage) and roll our each piece thinly, almost see-through. Stamp out approx 30 6.5-7cm circles using a pastry ring or a cookie cutter.
Add a tsp of filling to each of the gyozas skins. Moisted the edges of the circle, fold over the circle to encase the filling creating a semi-round and pinch the sides together to create a crimped edge. Place them on a generously floured surface or a board.
Heat a tbsp of odourless oil in a large frying pan with a matching lid on medium heat. Once hot add the gyozas and fry for 2 minutes. Then Pour about 30 min of water in the pan and in a swift motion put the lid on not letting the steam escame. Steam your dumplings for 2 minutes, then take the lid off and carry on cooking for another minute or until all the water evaporates.
Serve Vegan Mushroom and Kale Gyozas with Asian-Style Dipping Sauce!