Vegan Gyoza (Jiaozi)

Preparation

Dough Preparation:1. Mix the dry ingredients and add warm water gradually, until you get a comfortable dough and not sticky at all.2. Wrap the dough in plastic wrap and let it rest for at least 1 hour in the refrigerator (you can wait up to a whole day).Filling Preparation:1. Chop the cabbage into small pieces (you can use a slicer).2. Place the cabbage in a medium bowl and sprinkle with the salt. After 15 minutes, squeeze the cabbage from the liquids and place it in a large bowl.3. Chop the mushrooms and onion into small pieces, and grate the garlic on a fine grater. Mix all the mushrooms, onion and garlic together with the cabbage in the bowl, add the soy sauce and potato flour, and assimilate them into the vegetables.Assembly:1. Divide the dough into 20 equal units. Each of the units rolls into a ball. Roll each thin ball generously on a floured surface. In the center of each circle place 1 tablespoon of stuffing, fold in half and close the edges.2. In a large pan, place the olive oil and sesame oil for frying, and put on high heat. Put 8 gyoza units in the pan and lower the heat. After 3 minutes, check the bottom of the gyoza, if it is already golden - pour 0.25 cup boiling water into the pan (caution, the meeting of the oil and the water is a bit rough).3. Cover the pan with a lid and cook for 5 minutes or until the water evaporates (whichever comes first). Remove the gyoza to a serving plate and repeat the process again until done. A perfect vegan gyoza is obtained!4. Bon appetite (:

Total time: 1-2 hours

Equipment: grater.

The spices in the recipe are according to personal taste. A recipe from the book "Bento".