Japanese Green Dumplings

Green Japanese dumplings are in line with Japanese culinary art, where appearance is just as important as taste and where serving dishes has been turned into a ritual. Westerners could still learn a lot …

Details

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 4

Ingredients

350 g Dough, wonton
230 g Tofu
100 g Carrot, fresh
100 g Cabbage, Chinese (pak-choi), fresh
100 g Chestnut, Water
50 g Bamboo shoots, soaked
1 bouquet Thyme, raw
2 pod Garlic, fresh
1 spoon Soy sauce, tamari
0.5 teaspoons Oil, sesame
0.25 teaspoons Salt, table
2 spoons Oil, plant, sunflower

Steps

Drain the tofu, cut it into small cubes, place them in a bowl, and mash well with a fork. Clean the vegetables, wash them, and finely grate or chop them. Peel the garlic, crush it with a knife, and finely chop. Wash the parsley, shake it dry, and chop it.
In a bowl, mix the tofu, vegetables, and spices. Place the gyoza wrappers on a clean work surface. Moisten the edges with water. Place a spoonful of filling in the center of each wrapper. Fold the dough over the filling and press the edges firmly with your fingers to seal the dough together.
Heat 2 tablespoons of oil in a large pan or wok. When the oil is hot, carefully place the dumplings in the wok and fry them on high heat until they turn golden brown, which takes about 1 minute. Without turning the dumplings, add 0.5 cup of water and cover the wok. Cook for another 1 minute, then uncover the pan and cook until almost all the liquid has evaporated.
Transfer the dumplings to a serving plate with the browned side up and serve with the chosen sauce.

Nutrition Information (Per 100g)

Calories: 144.4 kcal
Fat: 1.34 g
- Saturated Fat: 0 g
Carbohydrates: 24.86 g
- Sugars: 0.93 g
Protein: 5.47 g
Fiber: 0.93 g

Advice

The dough will be easier to seal if we brush the edges with water in which a little cornstarch has been dissolved.