Gyoza Dumplings with Tofu and Vegetables

Dough preparation: Mix the wheat flour with salt, form a well in the center, and pour in the boiling water (80 ml). Stir into a sticky mass, then knead into a smooth, non-sticky dough. Wrap in cling film and refrigerate for 30 minutes.

Prepare the filling: Thoroughly press the water out of the tofu, pat dry with kitchen paper, and crumble into small pieces. Cut the cabbage along with the shiitake mushrooms into small pieces. Grate the carrot coarsely and slice the spring onion into fine rings.

Sauté the filling: Heat a pan and add oil. Lightly fry the crumbled tofu in the hot oil, stirring occasionally. Add the chopped cabbage, shiitake mushrooms, and grated carrot and continue to fry for a few minutes. Then add the spring onion and pressed garlic, stir, and heat for another minute. Finally, stir in the soy sauce and let it cool.