Tofu and Vegetable Gyoza Dumplings

Preparing the dough: In a bowl, mix the flour with salt. Make a well in the center and pour in the boiling water. Start mixing until you get a sticky mass, then knead it into a smooth, elastic dough. Wrap it in cling film and let it rest in the refrigerator for 30 minutes.

Preparing the filling: Thoroughly press the tofu with paper towels to remove as much moisture as possible, then crumble it into small pieces. Finely chop the cabbage and shiitake mushrooms. Grate the carrot on a large-holed grater, and slice the spring onion.

Sautéing the filling: Heat a pan with oil. Add the crumbled tofu and sauté for a few minutes. Add the cabbage, mushrooms, and carrots. Continue to sauté until the vegetables wilt and are lightly browned. Finally, add the spring onion and crushed garlic, sauté for another minute, then pour in the soy sauce. Remove from heat and let it cool completely.