Gyoza dumplings with tofu and vegetables

Instructions

• 1
  Dough preparation: Mix plain flour with salt, make a well in the center and pour boiling water (80 ml) into it. Mix into a sticky mixture, then knead into a smooth and non-sticky dough. Wrap it in cling film and transfer to the fridge for 30 minutes.
• 2
  Filling preparation: Squeeze water thoroughly from the tofu, pat dry with a paper towel, and crumble it into small pieces. Cut cabbage into small pieces along with shiitake. Grate carrots coarsely and spring onions into small pieces.
• 3
  Sautéing the filling: Heat a pan, once hot, pour oil into it. Add the crumbled tofu to the hot oil and lightly fry, stirring occasionally. Add the chopped cabbage, shiitake, and grated carrots and continue to sauté for a few minutes. Then add the spring onions and pressed garlic, mix and heat for another minute. Finally, pour in the soy sauce and let it cool.
• 4
  Shaping the dumplings: Roll out the rested dough on a starch-dusted work surface into a very thin sheet (approx. 1 mm). Using a cutter, cut out circles with a diameter of 9–10 cm. Place a small amount of filling in the center, moisten the edges with water, fold in half, and create pleats towards the center. Press the edge firmly.
• 5
  Frying: Heat a non-stick pan with rapeseed oil. Fry the dumplings quickly on one side until golden brown (3–4 minutes). Pour in 80 ml of water, cover with a lid, and steam for 4 minutes.
• 6
  Finishing: Remove the lid and let the water evaporate. Pour in sesame oil and continue frying for several minutes until the dumplings are crispy. Do not turn during the process. Serve with your favorite sauce.