Gyoza with Tofu and Vegetables

Mix the wheat flour with a pinch of salt. Form a well in the center and pour in the boiling water (80 ml). First, stir with a spoon to form a sticky mass, then knead with your hands into a smooth, elastic dough. Wrap in cling film and let rest in the refrigerator for 30 minutes.

Press the tofu well, pat dry with kitchen paper, and crumble into very small pieces. Finely chop the white cabbage and shiitake mushrooms. Grate the carrot coarsely and cut the spring onion into fine rings.

Heat a pan and add the rapeseed oil. Lightly fry the crumbled tofu in it, stirring occasionally. Add the chopped cabbage, shiitake mushrooms, and grated carrot and fry for a few minutes. Finally, stir in the spring onions and pressed garlic, heat for another minute, and deglaze with soy sauce. Let the filling cool completely.