Tofu and Spinach Gyoza with Ginger Soy Glaze

Combine 250g all-purpose-flour and 1 tsp salt in a large bowl. Gradually add 130ml water, mixing with a fork until shaggy dough forms.

Knead the dough on a clean surface for 5 minutes until smooth and elastic. Wrap tightly in plastic and rest at room temperature for 20 minutes.

Press tofu: wrap in a clean kitchen towel and place a heavy pan on top for 5 minutes to remove excess moisture. crumble into small pieces into a bowl.

Heat 1 tbsp sunflower-oil in a frying-pan over medium heat. Add 3 cloves garlic (minced) and 3 scallions (finely sliced), cook 1 minute until fragrant.

Add crumbled tofu to the pan, season with 0.5 tsp salt and 0.25 tsp white-pepper. Cook 4-5 minutes, stirring occasionally, until lightly golden.

Add 150g spinach to the pan in batches, stirring until fully wilted. Remove from heat, stir in 2 tbsp sesame-seed. Let filling cool completely before assembling.

Peel and finely grate 2-inch piece ginger (about 2 tbsp grated). Mince 2 cloves garlic.

In a small saucepan, combine 60ml soy-sauce, grated ginger, minced garlic, 2 tbsp agave-syrup, and 1 tbsp apple-cider-vinegar. Whisk well.

Bring to a gentle simmer over medium-low heat. Cook 3-4 minutes, stirring occasionally, until slightly thickened and glossy. Remove from heat and set aside.

Divide rested dough in half. On a lightly floured surface, roll each half to 2mm thin. Cut into 8 circles using a 8cm round cutter or inverted glass.

Place about 2 tbsp cooled tofu-spinach filling in the center of each dough circle. Lightly moisten edges with water, fold in half, and pleat the open edge to seal. Place on a floured plate. Repeat to make 16 gyoza total.

Heat 2 tbsp sunflower-oil in a large non-stick frying-pan over medium-high heat until shimmering. Arrange 8 gyoza in the pan, sealed edges up. Cook 2-3 minutes until golden and crispy on the bottom.

Add 80ml water to the pan and immediately cover with a tight-fitting lid. Steam 5-6 minutes until filling is heated through and dough is translucent at the edges.

Uncover, reduce heat to medium. Repeat with remaining 8 gyoza using 1 tbsp oil.

Brush or drizzle warm ginger soy glaze generously over all cooked gyoza. Serve immediately, remaining glaze on the side for dipping.