Steamed vegetarian gyoza with 3 sauces

Preparation

1. For the filling, cook the rice according to the instructions on the packet and leave to cool.
2. Trim, wash and finely dice the aubergine and mushrooms. Peel the onion, garlic and ginger. Wash and trim the pointed cabbage, then peel and wash the carrots. Trim and wash the spring onions. Finely dice the onion, garlic, ginger, pointed cabbage, carrots and spring onions.
3. Heat the oil in a frying pan and lightly sauté the vegetables in the following order: garlic, ginger, carrots, onions, aubergine, shiitake mushrooms, spring onions and pointed cabbage. Then put them on a plate and leave to cool.
4. Place the vegetables and the remaining ingredients in a bowl and mix well.
5. Place approx. 15 g of filling at the centre of each gyoza skin. Using your fingertip, wet half of the edge of each gyoza skin with a little water. Fold the skin over so that the filling is covered, then firmly press the edges together to create a pleated effect.
6. Line a steam basket with baking paper (or cabbage leaves), arrange the gyoza on it alongside each other – ensuring that they have enough space – and steam at high heat for 7-8 minutes. Serve the steamed gyoza with the dipping sauces.

* Home-made gyoza skins for steamed gyoza:

Ingredients:

• 200 g wheat starch (from Asian grocers)
• 60 g potato starch / corn starch
• 1 pinch of salt
• 1 pinch of sugar
• 190 ml hot water
• 1 tsp. vegetable oil, plus a small amount for the worktop

Preparation:

1. Place the wheat starch, potato starch, salt and sugar in a bowl. Add the hot water and mix well with a spatula. Once the dough has cooled slightly, knead it thoroughly by hand. As soon as the dough feels smooth, add the oil and continue to knead. Shape the dough into a ball, wrap it in cling film and leave to rest for around 30 minutes.
2. Remove the cling film and make smaller dough balls. Each ball should weigh around 15 g. Lightly oil your worktop, place the dough balls on it, flatten them a little with your hands and then use a spatula or a dough scraper to flatten them further.

**If you don’t have a steam basket,fill a saucepan with approx. 3-4 cm of water and bring to the boil. Crumple up some aluminium foil, place it in the pan and then place a plate on top. Place baking paper (or cabbage leaves) on the plate and then arrange the gyoza on top, ensuring that they have enough space. Cover the pan with a lid and steam the gyoza for 7-8 minutes.

Dipping sauces

Version 1: 3 tbsp. Kikkoman Naturally Brewed Less Salt Soy Sauce, 1 tbsp. ground sesame seeds, 1 tbsp. spring onions

Version 2: 40 g yoghurt, 1 ½ tsp. Kikkoman Naturally Brewed Soy Sauce, 1 tsp. lemon juice, 1/3 tsp. icing sugar, small amount of cayenne pepper, small amount of ground caraway, ½ tbsp. chopped coriander

Version 3: Kikkoman Ponzu Chilli