… or Dumplings. Steamed or grilled… It doesn’t really matter, this is a pleaser recipe!

Introduce me to someone that doesn’t like dumplings, I never met anyone that weird! 😉

I only had the time to steam the gyozas on the live so let me know if you want to see how to grill them and I make a special post for that!! 

Serves 15 gyozas


  • 240g high gluten flour(or a mix of T45 +T55)
  • ½ tsp salt
  • 120-150ml boiling water
  • Tapioca startch for rolling, dusting and grilling


  1. Bring the water to a boil and pour over the flour and salt;
  2. Mix gently with the hands and work the dough for about 10 minutes to work the gluten;
  3. Make 2 rolls with the dough, dust with tapioca starch let it rest for about 30 minutes; 
  4. Cut each roll in 12 pieces;
  5. Flat each piece with the palm of your hands and roll them using a rolling pin; cut the edges with a large cookie cutter os a bowl; 
  6. Dust with tapioca starch and pile them until it’s time to use it. 


  • 1 ½ cup chopped cabbage
  • 2 garlic cloves, mashed
  • 2 cup of chopped shitakes
  • 3 scalions, chopped
  • 1 tbsp white miso
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp chilli paste
  • 200g crumbled tofu
  • 1 tsp sesame oil
  • 1 tbsp olive oil
  • 1 tbsp tapioca starch


  1. Heat a large frying pan with a drizzle of olive oil and sesame oil; 
  2. Fry the cabbage for 2-3 minutes with the soy sauce and then add the ginger and garlic. Fry for 2 minutes; 
  3. Add the chopped shitakes and fry for about 5 minutes;
  4. Add the crumbled tofu and chilli paste; 
  5. Turn off the heat and add the rice vinegar ans scallions; 
  6. Add the tapioca starch and mix well; 
  7. Set aside to cool down; 
  8. Finishing: brush the edges of the gyoza wrapper with a bit of water and fill with the veggie filling, close with the fingers, making small folds; 
  9. Steam or grill each dumpling; 

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