Japanese Gyoza

Ingredients for 80 servings:

• 2 pkt. Gyoza dough sheets, frozen, from the Asian market
• 150 g minced pork
• 100 g Chinese cabbage, finely chopped
• 60 g carrot(s), finely grated
• 1 spring onion(s), finely chopped
• 1 tbsp sesame seeds, roasted
• 1 tsp garlic, finely chopped
• 1 tsp ginger, grated
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp salt
• some salt and pepper, black
• 200 g firm tofu
• 100 g Chinese cabbage, finely chopped
• 60 g carrot(s), finely grated
• 1 spring onion(s), finely chopped
• 50 g Shiitake mushroom(s), dried, soaked and squeezed
• 1 tbsp sesame seeds, roasted
• 1 tsp garlic, finely chopped
• 1 tsp ginger, grated
• 1 tsp miso paste, e.g. B. red Shinshu miso paste
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp salt
• 2 tsp cornstarch

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 10 minutes

including a meat version and a vegetarian version

For the meat filling, put all the ingredients in a bowl and mix well. For the vegetarian filling, drain the tofu well or place a weight down to remove as much moisture as possible. Then mash it with a fork until it forms small crumbs. Mix the miso paste with the soy sauce, sesame oil, pepper, and salt in a small bowl. Then mix the mixed sauce with the tofu crumbs and the remaining ingredients in a bowl and mix well. To fill the dumplings, place a heaped teaspoon of the filling in the center of each gyoza sheet. Lightly brush the edges with water and fold the gyoza sheet in half, pressing it down gently. Now, starting from the center, fold it over to the left and right about 3 to 4 times. Make sure there is as little air as possible in the pockets. Now, either steam the folded gyoza in a steamer for about 10 minutes or, alternatively, first fry them in a pan in a little oil over medium heat until the bottom is golden brown and crispy. Then add about 80 ml of water and cook over high heat with the lid closed until the water in the pan has evaporated. Add some soy sauce and chili oil for dipping. This makes about 80 gyoza in total.