Tofu and Vegetable Gyoza Dumplings

Steps

• 1
  Preparing the dough: In a bowl, mix the flour with salt. Make a well in the center and pour in the boiling water. Start mixing until you get a sticky mass, then knead it into a smooth, elastic dough. Wrap it in cling film and let it rest in the refrigerator for 30 minutes.
• 2
  Preparing the filling: Thoroughly press the tofu with paper towels to remove as much moisture as possible, then crumble it into small pieces. Finely chop the cabbage and shiitake mushrooms. Grate the carrot on a large-holed grater, and slice the spring onion.
• 3
  Sautéing the filling: Heat a pan with oil. Add the crumbled tofu and sauté for a few minutes. Add the cabbage, mushrooms, and carrots. Continue to sauté until the vegetables wilt and are lightly browned. Finally, add the spring onion and crushed garlic, sauté for another minute, then pour in the soy sauce. Remove from heat and let it cool completely.
• 4
  Shaping: On a starch-dusted surface, roll out the rested dough very thinly (approx. 1 mm). Use a cookie cutter (or a glass) to cut out circles 9-10 cm in diameter.
• 5
  Filling: Place a dough circle in your palm, put a teaspoon of filling in the center. Lightly moisten the edge of the dough, fold it in half, and press it together in the middle. Then, create small pleats on both sides of the dough edge, moving towards the center, and press them firmly to seal.
• 6
  Cooking: Heat the rapeseed oil in a non-stick pan. Place the dumplings in it and fry one side until golden brown (approx. 3-4 minutes). Pour in the water, cover, and steam for 4 minutes.
• 7
  Finishing: Remove the lid and wait until the remaining water evaporates. Then drizzle with sesame oil and fry for a few more minutes until the bottom is perfectly crispy and brown. (Do not flip the dumplings!)
• 8
  Serving: Serve with soy sauce or your favorite dipping sauce.