Gyoza Dumplings with Tofu and Vegetables

Method of preparation

• 1
  Start with the dough. Mix the flour with salt, make a well in the middle, and pour in the boiling water. Mix until you get a sticky consistency, then knead until the dough becomes smooth and non-sticky. Wrap it in cling film and leave it in the refrigerator for 30 minutes.
• 2
  Prepare the filling. Squeeze the tofu very well to remove water, pat it dry with a paper towel, and crumble it into small pieces. Finely chop the cabbage and shiitake mushrooms. Grate the carrot coarsely and finely chop the green onion.
• 3
  Heat a pan, and when it's hot, add the oil. Add the crumbled tofu and fry it lightly, stirring occasionally. Add the cabbage, mushrooms, and grated carrot and sauté for a few minutes until the vegetables are lightly browned. Add the green onion and crushed garlic, stir, and cook for another minute. Finally, pour in the soy sauce and let the filling cool.
• 4
  Roll out the rested dough on a starch-dusted surface into a very thin sheet, about 1 mm thick. Cut out circles with a diameter of 9–10 cm.
• 5
  Place a dough circle in your palm or on the work surface and put a small amount of filling in the center. Lightly moisten the edges with water, fold the dough in half, and seal the middle of the edge. Form pleats from both sides towards the center – first from left to right, then from right to left. Press each pleat firmly to seal the dough, then firmly press the entire edge. Place the formed gyoza on a starch-dusted surface.
• 6
  Heat a non-stick pan and add the rapeseed oil. Place the gyoza in the hot oil and quickly brown them on one side for 3–4 minutes until golden. Pour water into the pan, cover with a lid, and let them steam for 4 minutes.
• 7
  Remove the lid; if there is still water in the pan, let it evaporate completely. After evaporation, add the sesame oil and fry for a few more minutes until the gyoza are perfectly browned and crispy. Do not turn them throughout the entire process. Serve them with whatever you like.