Vegan gyoza with dipping sauce

Ingredients for 4 servings:

• 2 packs of dough sheets for gyoza
• 2 bell peppers
• 2 zucchinis
• 1 chili pepper(s)
• 200 g natural tofu
• 2 carrots
• 2 onions
• 1 small bunch of spring onions
• 3 garlic cloves
• Soy sauce
• 1 large piece(s) of ginger
• some sriracha sauce
• some hoisin sauce
• Marinade for the tofu, optional
• some sesame
• 1 tbsp agave syrup
• 3 tbsp soy sauce
• 1 tbsp rice vinegar (regular vinegar will also work)
• ¼ tsp sesame oil
• ½ tsp Sriracha sauce

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

First, cut the vegetables for the filling into small cubes. It’s best to coarsely grate the carrots. Crumble the tofu. You can also marinate it in a marinade of your choice a few hours in advance (I used soy sauce, sesame oil, cayenne pepper, and ginger). Heat a little oil in a pan and briefly sauté the onions, ginger, garlic, and chilies. Add the remaining ingredients, except for the spring onions, to the pan. Saute everything over medium heat for 5-10 minutes. Then add the spring onions and deglaze with soy sauce (to taste). Add a little more sriracha and hoisin sauce. Let the whole thing simmer for a few more minutes over low heat until almost all the liquid has evaporated. Finally, season to taste with salt, pepper, and soy sauce. You could also add other seasonings of your choice. While the filling is cooling, make the dipping sauce. Simply mix all the ingredients well in a bowl. To make the gyoza dumplings, take a sheet of dough and brush the edge with a little water, then add about a tablespoon of filling and fold it into the typical gyoza shape. The edges of the dumpling should be sealed well so that nothing leaks out. Continue like this until you have used up all the dough. If you have any leftover filling, don’t worry, you can just eat it as it is. Heat oil in a pan over medium heat and add the gyoza to the pan. When they are golden brown on the bottom, mix about 150 ml of water with a little soy sauce (about 2 tablespoons) and add to the pan. Cover and leave the dumplings in there until the water has evaporated. Depending on the size of the pan, you may need to repeat this process several times.