Vegan Gyoza

Ingredients for 4 servings:

• 240 g wheat flour
• ½ tsp, leveled salt
• 150 ml water
• 50 g soy shreds
• 1 large carrot(s)
• 1 onion(s)
• ½ zucchini
• 2 small beefsteak tomatoes
• 3 tbsp tomato paste
• 2 tbsp, leveled vegetable stock powder
• Spice(s), according to your taste

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

Knead the wheat flour, salt, and water into a dough and let it rest for one hour. Then roll the dough out into a sausage/roll about 3 cm thick and divide into 20 equal pieces. Roll each piece thinly and round. For the filling, place the soy shreds, twice the amount of boiling water, and the vegetable stock powder in a bowl and let it sit for a while. Finely chop the onions and fry them in a pan with the swollen soy shreds. Meanwhile, slice the carrot and zucchini into thin strips. Cut the tomatoes into small pieces and add the vegetables to the pan. Finally, add the tomato paste and seasonings. Fill each rolled-out piece of dough with a teaspoon of the filling. Moisten the edges of the dough with water and seal or press the dough together at the top. Fry the dumplings in a pan with oil (only fry the underside). When the gyoza have browned slightly on the bottom, add a small cup of water to the pan and sauté the dumplings. Once the water has evaporated, continue frying the gyoza for about 2 minutes. Alternatively, you can also boil the gyoza in water.