Gyoza with shiitake, pak choi and sesame sauce

Ingredients for 4 servings:

• 20 gyoza dough sheets, frozen
• 300 g shiitake mushroom(s)
• 2 carrots (60 g each)
• 1 garlic clove(s)
• 2 tbsp sunflower oil
• Salt
• 1 tsp five-spice powder
• 12 stalks of chives
• 2 tbsp sesame oil, toasted
• 150 ml water, cold, for steaming
• 3 tbsp white sesame seeds
• 4 tbsp soy sauce, light
• 100 g mayonnaise, Japanese
• 1 tbsp rice vinegar
• 1 tbsp honey
• 400 g baby pak choi
• 1 red pepper
• 1 tbsp sunflower oil
• 2 tbsp soy sauce, light
• 4 sprigs of mint

Instructions

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

Veggie enjoyment

Kitchen utensils required for preparation: large frying pan with a matching glass lid. 1. Thaw the pasta sheets. Clean and roughly chop the shiitake mushrooms. Clean, peel, and roughly dice the carrots. Place the shiitake mushrooms, carrots, and garlic in a food processor and blend until finely chopped. Heat 1 tablespoon of sunflower oil in a pan. Sauté the mixed vegetables over medium heat for 2 minutes. Season with salt and five-spice powder, and season to taste. Finely chop the chives, mix with the sesame oil, and the vegetables. 2. Place about 1 teaspoon of filling on each gyoza sheet. Lightly moisten the edges of each sheet with water, about halfway up. Fold each sheet over the filling to form a semicircle. Press the edges together to hold the dumplings together, then fold the edges into small folds and press firmly together again. 3. For the sauce, toast the sesame seeds in a dry pan over medium heat for 2-3 minutes. Allow to cool slightly. Mix half of the sesame seeds with the soy sauce, mayonnaise, rice vinegar, and honey in a bowl, then chill. 4. For the pak choi, clean and wash the cabbage, pat it dry, and halve it. Wash and pat the peppers dry, then cut them into fine rings. Heat oil in a pan. Sauté the pak choi and pepper rings over medium heat for 3 minutes. Add the soy sauce, toss to coat, and remove from the heat. 5. For the gyoza, heat a pan over high heat. Add the remaining sunflower oil (1 tbsp) to the pan, then reduce the heat to medium. Place the dumplings in the hot oil and fry until crispy on the bottom. Then quickly pour 150 ml of cold water into the pan. (Caution: hot steam will be released!) Immediately put the lid on and steam the dumplings with the lid on for 3-5 minutes. 6. Remove the lid from the pan, reduce the heat, and continue frying the gyoza until the underside is crispy again. 7. Arrange the gyoza and fried bok choy on warmed plates and drizzle with sesame sauce. Sprinkle with torn mint leaves and the remaining sesame seeds and serve. Per serving: 12 g protein, 37 g fat, 46 g carbohydrates = 592 kcal (2483 kJ).