Ingredients
-
Ingredients For Dough
-
250g a touch of potato starch flour
-
120ml warm water
-
8 charcoal tablets
-
1 pinch salt
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Ingredients For Filling
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200g tofu
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250g white cabbage
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150g (raw) beetroot
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1 tbsp sesame oil
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2 tbsp mirin
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2 tbsp soy sauce
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1 tsp salt
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2 cloves garlic
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15g ginger
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1 spring onion
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10g fresh coriander
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Ingredients For Sauce
-
5 tbsp soy sauce
-
5 tbsp rice vinegar
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1 tbsp mirin
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3 tbsp sesame oil
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10g ginger
-
2 spring onions
-
1 bunch fresh coriander
Directions
Colour play – Vegan black dumplings recipe with red filling and an extraordinary green sauce.
Ingredients
Ingredients For Dough |
|
| 250g a touch of potato starch flour | |
| 120ml warm water | |
| 8 charcoal tablets | |
| 1 pinch salt | |
Ingredients For Filling |
|
| 200g tofu | |
| 250g white cabbage | |
| 150g (raw) beetroot | |
| 1 tbsp sesame oil | |
| 2 tbsp mirin | |
| 2 tbsp soy sauce | |
| 1 tsp salt | |
| 2 cloves garlic | |
| 15g ginger | |
| 1 spring onion | |
| 10g fresh coriander | |
Ingredients For Sauce |
|
| 5 tbsp soy sauce | |
| 5 tbsp rice vinegar | |
| 1 tbsp mirin | |
| 3 tbsp sesame oil | |
| 10g ginger | |
| 2 spring onions | |
| 1 bunch fresh coriander | |
Steps
|
1
|
Sift the flour and add to the food processor (kneading attachment) with the salt. Heat the water and dissolve the charcoal tablets in it. |
|
2
|
Put the food processor on the lowest setting and slowly add the water via the opening at the top. Take the mixture out of the machine as soon as it starts to come together and knead by hand for 10 minutes. |
|
3
|
Cut the dough into two halves and shape each of them into a 5 cm thick sausage. Wrap them in cling film and leave to rest in the fridge (approx. 30 minutes). |
|
4
|
Shred the white cabbage in the food processor (first programme, lowest setting), empty into a bowl, season with salt and mix with your hands. Leave to rest for 15 minutes. |
|
5
|
Cut the tofu into slices, wrap in kitchen paper and weigh down with a plate in order to extract the water from the tofu. |
|
6
|
Peel the beetroot. Use kitchen gloves when preparing the beetroot in order to avoid any red stains. Shred the beetroot in the food processor (first programme, lowest setting), empty into a bowl and mix with the mirin, sesame oil and soy sauce. |
|
7
|
Chop the tofu in the food processor (first programme, setting 2) and add to the beetroot mixture. |
|
8
|
Shred all the other ingredients one by one in the food processor (first programme, change the setting as you see fit) and add to the beetroot mixture. Squeeze the white cabbage using your hands and add to the filling. Give everything a good mix in order to ensure an even colour. |
|
9
|
Dust the work surface with potato starch. Take the dough out of the fridge, cut the rolls into slices approx. 0.5 cm thick and rub with the potato starch. |
|
10
|
Roll out very thin and round with a rolling pin. Alternatively, the entire dough can be rolled out and the gyozas can be cut out using a glass. Ensure that everything is covered with potato starch. |
|
11
|
Take each rolled-out piece of dough in one hand, wet the edge and spoon 1 tsp of the filling into the middle. Press the two opposite ends together and firmly press from the corners along the edge right to the middle forming uniform wave shapes. |
|
12
|
Line a baking sheet with baking parchment and cook the gyozas on the middle rack for 15 minutes in the Steam Combi microwave (steam programme). |
|
13
|
Purée the ingredients for the sauce with the hand blender in a slim container. |
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