Tofu Vegetable Gyoza Food

VEGETABLE GYOZA

Steps:

• First, start by making your dough. In a bowl, combine the flour with water and mix using a fork. Once it comes together, dust your work surface with flour. Now knead the dough until well combined, adding flour so it isn't sticky. This should take around 6/7 minutes. Roll the dough into a ball and set aside in a bowl covered with cling film.
• Now, chop and grate your vegetables. Add 1tsp oil into a pan and add the cabbage, carrot, mushrooms and ginger. Cook for 5 minutes on a low/medium heat. Once it looks cooked, add the soy sauce and sesame seeds ad stir. Now cook until the liquid has evaporated. Leave aside to cool
• Back to the dough. Place on your floured work surface and roll into a long sausage shape. Now cut into 18 individual portions. Put some water in a small bowl next to the dough, you will need this soon.
• Flour the surface well and add one piece of dough. Now roll out into a circle as thin as you can. Take the dough in your hand and spoon a small amount of the filling into the centre. Now for the water, wet the tip of a finger and dab it around one half of the edge. Then fold the other half over and pinch the edges together, you should end up with a semi circle shape. Place bottom down on the work surface to make a flat bottom, this will make a good base when frying.
• Heat a frying pan on a medium heat, make sure you have a lid that fits the pan. Add 1tsp of oil to the frying pan and then place the gyoza in one at a time to the pan. Cook for 1-2 minutes until the base is nice and brown. Now, add some water to the frying pan and cover with the lid immediately. Steam for 3-4 minutes. Serve with some dipping sauce. I love sweet chilli sauce with these!

VEGETABLE GYOZA

Steps:

• If you're making your own dough, tip the flour and 1 tsp salt into a bowl. Bring a kettle to the boil and measure 150ml boiling water. Slowly pour the water over the flour while mixing with a spoon to form a stiff dough. When the dough is cool enough to handle, tip onto a surface and knead for 10 mins until smooth. Wrap the dough and chill for at least 1 hr. Alternatively, you can use 25-30 shop-bought gyoza skins.
• Meanwhile, coarsely grate the cabbage, mushrooms, carrot and water chestnuts, if using, then tip into a bowl. Add the ginger, garlic and spring onions. Heat the oil in a wok, then tip in all the veg and stir-fry over a high heat for 3 mins until softened. Drizzle over the soy sauce and sake, and cook for 2-3 mins. Season to taste. Tip back into the bowl to cool completely.
• Divide the dough in two. Scatter a surface generously with cornflour and roll one ball of dough out until paper-thin. Use a 10cm cutter to cut out rounds of dough and pile them up (they won't stick because of the cornflour). Repeat with all the dough, re-rolling the trimmings until you have about 25 skins.
• To assemble, sprinkle cornflour on a tray and have a bowl of cold water ready. Hold a skin in the palm of one hand and put a teaspoon of the filling in the centre. Dip your finger in the water and wipe around the inside edge of the skin. Bring the edges of the skin together, pinching pleats along one side. Space them out on a baking tray and freeze, then tip into a bag and put back in the freezer. Will keep for three months. Can be cooked from frozen.
• Heat a drizzle of oil in a non-stick frying pan with a lid. Fry, flat-side down, for 2 mins until golden. Add 100ml water to the pan and cover. Cook over a medium heat for 3-5 mins until the water has evaporated and the gyoza is cooked through. Remove the lid and leave the gyoza to sizzle on the bottom for a minute. Mix the dipping sauce ingredients together, then serve with the gyoza.