Vegetarian gyozas

Light mushroom broth:

1. Peel and chop a shallot, mince and add the mushrooms and sweat them both in a frying pan with butter.
2. Add the 2 lemongrass stalks, add 15 cl of vegetable stock and cook for 25 min.
3. Add 10 cl of cream, and adjust the seasoning.

Vegetables:

1. Chop the Chinese cabbage, mince the spring onion and grate the ginger,
2. Peel and dice the carrots and butternut squash, chop the white part of the leek,
3. Drizzle some olive oil in a frying pan, and brown the vegetables.
4. Mix the vegetables with the egg, soy sauce, mirin and sake.
5. Spread the discs of dough on a board, and place two teaspoons of filling in the center.
6. Using a kitchen brush, brush the edges with a bit of cold water
7. Close the gyozas by folding and pinching the edges thoroughly.
8. Drizzle some more oil in a frying pan, and brown the gyozas (be careful, they must not touch).
9. Then turn them over, pour in 125 cl of water or chicken stock and cover immediately with a lid. Leave to cook for 5 minutes.
10. Serve immediately with the sauce made by emulsifying the broth in a blender at the last minute to form a bit of foam.

Pascale's grain of salt:

Gyozas can be prepared in large quantities and frozen uncooked in an airtight container.

The gyozas can also be steamed or deep-fried.