Homemade Gyozas are much more delicious than store bought, but although it is a simple process, the preparation of the wrappers takes time.

It is important to use hot water in the dough, to help it stay more firm and not be too elastic  at the moment of extending it to form the wrappers. 

The filling is delicious and can be used for other things like oriental rice, if there is any leftover.

If you don't use tofu, you can also use vegetable protein, or just the vegetables.

Ingredients

For the filling:

• 1 medium carrot finely grated
• 2 cups of white cabbage chopped very finely
• 1 or 2 green onions finely chopped
• 1 cup crumbled firm tofu
• 1 teaspoon soy sauce
• 2 garlic cloves finely chopped
• 1 tablespoon cornstarch
• 1/2 teaspoon sesame oil

For the mass:

• 2 cups flour (270 grams)
• 1/2 teaspoon salt
• 1/2 cup hot water

For the sauce:

• 1 garlic clove minced
• 1/4 cup soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil
• 1 teaspoon sesame seeds
• 1 tablespoon finely chopped green onion

Preparation

For the filling:

1. Put the chopped spring onions and garlic to fry in the sesame oil for a few seconds, not letting the garlic burn, and add the vegetables.
2. Once the cabbage and carrot are sweating and cooked, add the tofu and soy sauce for seasoning.
3. Finally add the cornstarch covering the vegetables and tofu and mix until everything is quite compact.
4. Turn off the heat and let cool.

For the gyozas:

1. In a bowl, mix the flour and salt. Then add the water and mix with a wooden spoon/spatula. You can also use an electric dough stand up mixer.
2. With your hands, begin to form the dough. At first it will be difficult because it will feel dry, but you must continue kneading until the water is well incorporated and the dough is formed. It will take 5-7 minutes to knead into a ball. If necessary, add water by teaspoons until the dough has a pleasant consistency, without sticking to the hands but not dry either.
3. Once the dough is formed, place it in plastic covering it completely to prevent it from drying out.
4. Let the dough rest wrapped in plastic for 10-15 minutes. The dough will soften after leaving it to rest.
5. To make the gyozas, the dough must be removed by portions from the plastic, taking out only what you will use immediatly, leaving what will not be used right away completely covered in plastic.
6. Stretch the dough on a lightly floured surface with a rolling pin, stretching it in such a way that it is very thin, and flexible. 
7. With a small round plate, or a large glass, form circles on the stretched dough and cut with a knife if necessary.
8. Once the circles have been cut, it is advisable not to place them one on top of the other because they can stick together.
9. Using a spoon, place the filling in the center of each dough, and close, making folds to one side and pressing lightly to seal them.
10. Once the desired gyozas are made, or until the dough is finished, heat a little oil in a pan, and place the giozas there.
11. Brown the gyozas on one of their sides and add water to the pan, until it covers lightly above the surface.
12. Cover the pan and let the steam from the water cook the dumplings completely. Add some more water if necessary. 
13. The gyozas wll be done once the dough has a clear and glossy look to it.
14. Meanwhile prepare the sauce by mixing all the ingredients in a small bowl. 
15. Serve the gyozas hot with the sauce and enjoy!