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Tofu shiitake gyoza with crispy chili oil and lightning kimchi

  • 50 min
    • Preparation 20 min
    • Resting 20 min
    • Cooking 10 min
Ingrediants like Kimchi base, Gyoza wrappers, Crispy chili oil and Gyoza sauce you get from the Asian supermarket.

Ingredients

2 People
  • 0.25 Chinese cabbage
  • 15 g Grated ginger
  • 1 Green apple
  • 50 ml Kimchi base (from Asian supermarket))
  • 1 pkg. Pkt. Gyoza wrappers (from Asian supermarket)
  • 200 g Shitake mushrooms
  • 20 ml Sesame oil
  • 15 g Grated ginger
  • 200 g Tofu
  • 1 Egg
  • 1 tbsp. Soy sauce
  • 1 tbsp. Starch
  • 2 tbsp. Sesame oil for frying
  • 250 ml Water
  • Crispy chili oil (from Asian supermarket)
  • 2 Spring onions
  • Cress
  • Gyoza sauce (from Asian supermarket)

Preparation

Step 1
Destalk the Chinese cabbage and place in a bowl with the grated ginger, sliced apple and kimchi base. Gently knead the mixture for a few minutes and leave to infuse for at least 30 minutes.
Chinese cabbage
g Grated ginger
Green apple
ml Kimchi base (from Asian supermarket))
Step 2
In the meantime, roughly dice the tofu and briefly leave to drain on a kitchen towel. Meanwhile, remove the stalks from the mushrooms. Sauté the mushrooms in sesame oil until soft.
g Shitake mushrooms
ml Sesame oil
g Tofu
Step 3
Cut the spring onions into fine rings. Use the white part for the tofu mixture and the green part for garnishing.
g Tofu
Spring onions
Step 4
Mash the tofu in a bowl thoroughly using a fork, grate the ginger, add the egg and spring onions, roughly chop the mushrooms and add to the tofu. Season with the soy sauce and mix well with a spoon.
g Shitake mushrooms
g Grated ginger
g Tofu
Egg
tbsp. Soy sauce
Spring onions
Step 5
Spread the gyoza dough out on a work surface. Wet the edge of the round leaves with a little water (best done with a finger). Spread about two teaspoons of mixture over the center of the dough. (Spread the whole mixture first before folding the gyoza). Fold the dough and press the outsides together. Place the gyoza on the closed side and press into shape a bit so they stay in place.
pkg. Pkt. Gyoza wrappers (from Asian supermarket)
Step 6
Divide the kimchi among the plates and add the gyoza on top. Add crispy chili oil depending on your taste, and garnish with sesame seeds, spring onions and cress. Serve with a small bowl of gyoza sauce.
pkg. Pkt. Gyoza wrappers (from Asian supermarket)
Crispy chili oil (from Asian supermarket)
Spring onions
Cress
Gyoza sauce (from Asian supermarket)

Cooking

Step 1
Heat a large ,coated frying pan with a lid. Add 2-3 tablespoons of sesame oil to the pan and spread the gyoza in it. Sauté for 1-2 minutes until the underside is crispy and brown. Add 250 ml of water and put the lid on the pan. After about 10 minutes, the dough should have absorbed the water and the gyoza should be ready.
pkg. Pkt. Gyoza wrappers (from Asian supermarket)
ml Sesame oil
ml Water