Japan

Veg gyoza

Crisp on the bottom, soft on top, and not a single prawn was asked to help.

75 minTime

15 gProtein each

mildSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

427kcalsame

15 gproteinsame

5 gfibresame

75minutessame

Per serving, worked out from the ingredient table.

Maida (all-purpose flour, plain flour)2 cups, plus extra for dusting

Water½ cup plus 2 tbsp hot for the dough, 1/2 cup for steaming

Salt1 tsp, divided

Cabbage¼ small cabbage, finely chopped

Button mushroom1 packet button mushrooms, finely chopped

Carrot1 small, grated

Firm tofu150 g firm tofu, crumbled

Spring onion (green onion, scallion)3 stalks, finely sliced

Ginger2.5 cm, grated

Garlic3 cloves, minced

Soy sauce2 tbsp, divided

Sesame oil2 tsp

White peppera pinch

Cornflour (cornstarch)1 tsp, for the skirt

Cooking oil (vegetable oil)2 tbsp, for the pan

Rice vinegar1 tbsp, for the dip

Chinese chilli oil2 tsp, for the dip

8 steps

1Mix the maida with a pinch of salt. Pour in the hot water, stir with chopsticks, then knead 5 minutes into a smooth dough. Cover and rest 30 minutes.
2Toss the cabbage with 1/2 tsp salt and leave 10 minutes. Squeeze hard in a cloth.
3Mix the cabbage, mushroom, carrot, tofu, spring onion, ginger, garlic, 1 tbsp soy sauce, sesame oil and white pepper.
4Roll the dough into a log, cut 28 pieces and roll each into an 8 cm circle, thinner at the edges than the middle.
5Put a heaped teaspoon of filling in each. Wet half the edge, fold over and make 5 or 6 pleats on the front side, pressing to seal. Set them flat side down on a floured plate.
6Heat 1 tbsp oil in a wide nonstick pan with a lid on medium heat. Arrange the gyoza in rows and fry 2 minutes.
7Stir the cornflour into the 1/2 cup water, pour it around the gyoza and cover at once. Steam 6 minutes, then uncover and cook until the water is gone and the pan crackles again, about 2 minutes. Drizzle the remaining oil around the edges.
8Mix the remaining soy sauce, the rice vinegar and chilli oil for the dip. Loosen the gyoza and flip the whole pan onto a plate, crisp side up.

Serve it like this

Serve crisp side up in a fan on a flat plate, with the dip in a small bowl and spring onion rings scattered over.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.