Start by cutting the leaves and stem of the cauliflower, I am saving this cauliflower for a curry dish later, so we are not actually going to use it in this recipe, but you can I want to. Rinse the leaves thoroughly, and make sure there is no dirt left. Then dry them off and cut them into smaller pieces. If the stem is super thick, then make sure to cut those bits extra small, so they cook evenly. Place in a pot with water and boil for 10 minutes, or until the stem is soft. Then let the leaves and stems cool down before moving on with the recipe.
Meanwhile, prepare the first of the ingredients. I added crushed garlic, ginger, some red onion, some soy sauce, and some cabbage. When everything has cooled down, blend it in a food processor, with some salt, pepper, and a bit of water if you’re finding the filling too firm or dry. Keep blending until you reach your desired consistency. I like a few chunks in mine.
Now, you’ll need a bowl with some water, a tray with some flour, your filling and gyoza dough. I had some laying around the freezer, which is why I decided to go gyoza in the first place, but you can also make it from scratch.
Dip your finger in water and run it across the edge, then add the filling, and start closing up the edge. There are several techniques you can use, I tried my best at a crescent moon fold, but I need to practice more clearly. (I have left some links down below with some actual profs showing you how it’s done perfectly)
I prefer my dumplings steamed, so I boil some water, and once it is bubbling slightly, I place my second-hand bamboo steamer inside the pot, put the lid back on, and wait for 3-5 minutes.
I served mine with some soy sauce with spring onion and sesame seeds, and that was it, delicious cauliflower leaf dumplings (folding technique still loading)