Dream away with these gluten-free favorites from Asian cuisine!

The recipe serves 2 people.

Filling

• 100 g firm tofu
• 50g shiitake or other mushrooms, finely chopped
• a little salt
• 1 carrot, finely grated
• 1-2 dl finely chopped white cabbage
• 2 tbsp ginger, grated
• 2 tbsp tamari or gluten-free soy sauce
• 1 tbsp sesame oil

Instructions (filling):

1. Crumble the tofu into a large bowl.
2. Heat the sesame oil in a pan and add the chopped mushrooms and white cabbage and season with a little salt. Then transfer the mushrooms to the bowl with the tofu.
3. Mix in the remaining ingredients in the bowl and set aside.

Dipping Sauce

• 1 tbsp hot water
• 1 tbsp honey or agave syrup
• 2 tbsp tamari or gluten-free soy sauce
• 2 tsp rice vinegar or other vinegar
• 1.5 tsp sesame oil
• 1 clove garlic, pressed

Instructions (dipping sauce):

1. Mix all ingredients.

Dumplings / Gyoza

• 160 g (2.3 dl) potato flour
• 30 g (4 tbsp) tapioca flour or tapioca starch
• 0.75 tsp salt
• 150 g (1.5 dl) boiled water
• 1.5 tbsp rapeseed oil

Instructions (dough):

1. Mix potato flour, tapioca, and salt in a bowl.
2. Add boiled water and stir with a fork. Then add the oil.
3. Knead the dough with your hands for about 2 minutes until it is a smooth, fine dough, it should be a little "sticky".
4. Divide into 24 pieces, about 13-16 g per piece. Cover with plastic wrap so they don't dry out.
5. Roll one piece into a ball and roll out into a thin mini pizza about 10 cm in diameter.
6. Add 0.5 tbsp of the filling and fold it up.
7. Steam over boiled water for 1 min and then fry in oil if you wish – then you have made a gyoza.
8. Serve with the dipping sauce.