Gyoza dumplings with tofu and vegetables

Mix the all-purpose flour with a pinch of salt, make a well in the center, and pour in the hot water (80 ml). Mix into a sticky mass, then knead into a smooth, elastic dough. Wrap in cling film and let it rest in the refrigerator for 30 minutes.

Thoroughly press the water out of the tofu, pat it dry with paper towels, then crumble it into small pieces. Finely chop the cabbage and shiitake mushrooms. Grate the carrot coarsely, and thinly slice the spring onion.

Heat a pan and pour in a little rapeseed oil. Add the crumbled tofu and fry until golden brown, stirring occasionally. Add the cabbage, mushrooms, and grated carrot, then continue frying for a few more minutes. Finally, stir in the spring onion and crushed garlic, fry for another minute, then pour in the soy sauce. Remove from heat and let it cool completely.