Gyoza dumplings with tofu and mushrooms recipe

Recipes

David Bailey
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Veggie chef David Bailey fills his Chinese dumplings with tofu, woodear mushrooms and carrot for a different vegetarian snack.

For the skins

For the filling

For the skins: combine the water and flour, then mix and knead until stretchy. Wrap in clingfilm and place in fridge for 30 mins.
Roll into a long tube and cut into 1 inch pieces. Roll each piece so it looks like a circle. Dust with a little cornflour.
For the filling: in a frying pan and with a little oil and butter, caramelize the onion before chopping the garlic and adding it to the pan. Grate the carrot in and crumble the tofu before adding that too. Julienne the mushroom and add that to the mix before cooking it out for 10-15 minutes until it becomes quite dry. Season with the soy and toasted sesame oil to taste.
To assemble: take a skin in your left hand (if right handed!) and then dip your right index finger in a little water and use it to wet the top half of the skin.
Place about ½ tbsp of the mix into the middle of the skin and then fold the skin over to form a half moon shape, crimping and sticking as you go.
To seal: in a frying pan, heat some oil and then fry the bottom of each dumpling until golden.
Add a ladle of hot water and quickly put on the lid to the frying pan. This will steam them and after 1 minute remove the lid and wait for any leftover water to evaporate so the pan is dry. Make sure you don't burn the dumpling underneath.
To serve, make up a Chinese black vinegar dipping sauce to taste using soy sauce, mirin, rice vinegar, sesame oil, a chopped shallot, some chilli and some chives

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