• The dough:

  • 500 g flour

  • 1 tsp salt

  • 2 tbsp oil

  • 150 ml hot water

  • 80 ml cold water

  • Filling:

  • 3 tbsp of sesame oil

  • 3 cloves of garlic

  • 1 piece of ginger

  • 1 parsnip

  • 1 cup of spring onions

  • 2 cups of Chinese cabbage

  • 200 g tofu

  • 2 tbsp of shoyu (or soy sauce)

  • 1 tsp of arrowroot

  • Sauce:

  • 5 tbsp of shoyu (or soy sauce)

  • 2 tbsp of rice syrup

  • 1 tbsp of rice vinegar

  • Pepper according to taste

Make the dough:

Mix 500 g flour with salt, oil and hot water in a big bowl. Add cold water and make a flexible dough. Divide in 40 small pieces. Roll out in wonton sheets of 2 cm diameter.


Make the filling:

Crush the garlic with a garlic press and grate the ginger fine. Grate the parsnip roughly. Set them aside in a small bowl. Chop the spring onions and Chinese cabbage very finely. Crumb the tofu. Dissolve the arrowroot with two tablespoons of cold water. Also keep this in a separate small bowl.


Add two tablespoons of sesame oil to a frying pan and fry the ginger and garlic for 1 minute. Then, add the parsnip, spring onions, Chinese cabbage and tofu. Stir-fry for 2-3 minutes. Add the shoyu and stir-fry for another 2-3 minutes. Then, add the dissolved arrowroot to your pan. Stir thoroughly until a thick sauce is formed. Remove the pan from the stove and pour the content in a deep bowl and let it cool down


Make the Gyoza’s

Take the wonton sheets. Put one teaspoon of the mushroom-cabbage mix in the middle of the wonton sheet. Fold the ends of the sheets together in the shape of a half moon. Put two tablespoons of sesame oil to a frying pan and let it heat up. Then, add 10-12 pieces of Gyoza to the pan. Fry them on both sides until golden brown.


Make the dipping sauce

Mix all ingredients of the sauce in a bowl.


Steam them for 3 minutes before serving and serve with sauce and greens on top