Vegetarian Gyoza with Cabbage and Shiitake: Japanese Delights with a Vegetable Twist!

Ingredients:

For the Dough:

• 2 cups (250g) wheat flour
• 1 tablespoon instant dry yeast
• 1 teaspoon salt
• 1 tablespoon extra virgin olive oil
• ¾ cup (180ml) warm water

For the Filling:

• 2 cups (250g) chopped red cabbage
• 1 cup (150g) chopped shiitake mushrooms
• 2 cloves of minced garlic
• 1 small onion, chopped
• 1 tablespoon grated fresh ginger
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• Salt and black pepper to taste
• Chopped chives for garnish (optional)

For the Sauce:

• ¼ cup (60ml) soy sauce
• ¼ cup (60ml) rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon grated fresh ginger
• 1 clove of minced garlic
• Black pepper to taste

Preparation method:

1. Prepare the Dough: In a large bowl, mix the wheat flour, dry yeast and salt. Gradually add the olive oil and warm water, stirring until a smooth, soft dough forms. If necessary, add more flour or water to adjust the consistency.
2. Knead the Dough: Transfer the dough to a floured surface and knead for about 10 minutes, until smooth and elastic. Place the dough in a bowl greased with olive oil, cover with a damp cloth and let it rest in a warm place for about 1 hour, or until it doubles in size.
3. Prepare the Filling: In a large skillet, heat the sesame oil over medium heat. Sauté the garlic and onion until translucent. Add the cabbage, shiitake mushrooms, and grated ginger. Cook for about 5 minutes, stirring frequently, until the vegetables are tender.
4. Season the Filling: Add the soy sauce, salt, and black pepper to taste. Mix well and cook for another 2 minutes, until the liquid has evaporated. Remove from heat and let cool completely.
5. Assemble the Gyosas: Divide the dough into 20 equal parts and roll each one out with a rolling pin, forming thin discs about 10 cm in diameter. Place a teaspoon of filling in the center of each disc.
6. Close the Gyosas: Fold the disk in half and press the edges together to seal. Make small folds on the edges to form a kind of “braid”. Repeat the process with all the gyozas.
7. Cook the Gyosas: In a large nonstick skillet, heat 2 tablespoons sesame oil over medium heat. Place the gyozas in the skillet and cook for about 3 minutes, or until the bottoms are golden brown.
8. Add water: Pour 1/2 cup of water into the skillet, cover and cook for another 5 minutes, or until the water has evaporated.
9. Finish Cooking: Remove the lid from the pan and let the gyosas fry for another 2 minutes, until golden and crispy.
10. Serve: Transfer the gyozas to a plate and serve immediately with the soy sauce. Garnish with chopped green onions, if desired.