Gyoza Dumplings with Tofu and Vegetables

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.

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.

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.