Red cabbage gyoza (vegan)

Soak the dried shiitake mushrooms in boiling water in a bowl. Finely chop the Chinese cabbage and red cabbage, and finely chop the garlic, spring onions and ginger.

Heat a little wok oil in a large pan. Fry the garlic, ginger and spring onions in it. Add the red cabbage and Chinese cabbage and fry.

Deglaze with a dash of rice vinegar.

Finely chop the soaked shiitake mushrooms and mix with the Shanghai style shiitake sauce and the remaining ingredients to form a paste. Season with soy sauce and sesame oil and leave to cool.

Spread half a tablespoon to a tablespoon of the filling on each gyoza pastry sheet and fold into a semicircle with a little water. You can use different folding techniques to give free rein to your creativity.

Heat water in a shallow pan and place a bamboo steamer over it Spread the gyoza evenly on top and steam for about 10 minutes.

Serve the steamed gyoza with a mixture of soy sauce, sesame oil and rice vinegar, if desired.