Gyoza with dip

Ingredients for 2 servings:

• 300 g flour
• 200 ml water, hot
• 1 pinch of salt
• some oil for frying
• 200g tofu
• 1 carrot(s)
• 1 spring onion(s)
• 1 tbsp soy sauce
• 1 tbsp rice wine
• 1 tbsp sesame oil
• garlic powder
• Ginger powder
• Salt
• 6 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tsp rice vinegar
• 2 tsp sesame seeds
• some chili flakes

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

The recipe is enough for about 30 dumplings.

For the filling, crumble the tofu, grate the carrot, and slice the spring onions into rings. Combine all ingredients in a mixing bowl. Mix in the soy sauce, rice wine, and sesame oil. Season the mixture with garlic and ginger powder, as well as a pinch of salt. For the dough, combine the flour with the water and a pinch of salt and knead into a dough. On a floured surface, roll the dough into a “sausage” shape and use a dough scraper to divide it into about 30 equal pieces. Roll each piece out with a rolling pin. You can also stretch the dough pieces evenly by hand until they are round and thin. Now it gets a little more difficult: Place each rolled-out piece of dough on the palm of your hand and place a tablespoon of the tofu filling in the center. Moisten the edges with a little water. With your other hand, fold the dough from bottom to top until you have an oblong dumpling. I’m not very good at this either, but that doesn’t detract from the flavor. Heat a little oil in a pan and fry the dumplings, seam-side down, without turning, until golden brown. Add 100 ml of water, cover the pan, and simmer until the water has evaporated. Finally, for the dipping sauce, mix together the soy sauce, sesame oil, rice vinegar, and sesame seeds, and season with chili flakes.