On the 4th October, we hosted our very first evening gathering at Dōr. — and what a night it was! A warm, lively celebration filled with steaming gyoza, cold beer, and a vibrant mix of creative energy.

We were incredibly fortunate to be joined by some truly wonderful collaborators who played a pivotal role in making the night an unforgettable experience for all who attended:

— Si from House of Cans curated an outstanding selection of beers, thoughtfully chosen to complement the evening's atmosphere. Each all printed with a label created by all… including guests.

— the Kinto team, always excelling with their expertly designed and crafted pieces.

Together, these collaborations enriched the event, creating a warm, vibrant setting where every detail was thoughtfully considered, leaving lasting impressions on everyone who joined us.

We were absolutely delighted to welcome back our dear friends, whose contributions added an extra layer of charm and vibrancy to our evening:

Rùda — with their unmistakable style and impeccable curation, infused the event with a unique aesthetic that truly set the tone.

Sarah Louise Photography — whose talent behind the lens is nothing short of magical, succeeded in beautifully capturing the spirit and energy of the night.

Chilli Coast — whose culinary artistry brought the heat and tantalised our taste buds with their flavourful creations.

And not to forget — Callum’s impressive skills in cooking, all masterfully executed from the makeshift kitchen.

Throughout the evening, the warm and inviting ambiance of our shop space set the perfect backdrop for guests to indulge in an array of fresh, steaming dumplings. As drinks were shared, fostering connections among new acquaintances and rekindling bonds with old friends. The cosy glow of the lights wrapped everyone in a comforting embrace, making the atmosphere feel both intimate and vibrant.

It was truly an evening of community spirit, delectable flavours, and boundless inspiration. We are immensely grateful to each and every one of you who attended, bringing your warmth and energy to the gathering.

Thank you for making our first evening event an unforgettable experience. Your presence turned it into something extraordinary. We eagerly look forward to hosting you again, creating more cherished memories together in the near future.

Vegan Gyoza Recipe

Ingredients:

Gyoza Wrappers:

2 cups plain flour

½ tsp salt

¾ cup warm water

Filling:

1 cup finely shredded cabbage

½ cup grated carrots

½ cup finely chopped shiitake mushrooms

2 spring onions, finely sliced

1 clove garlic, minced

1 tsp grated fresh ginger

1 tbsp soy sauce

1 tsp sesame oil

½ tsp sugar

A pinch of white pepper

For Cooking:

2 tbsp vegetable oil

¼ cup water

Dipping Sauce:

2 tbsp soy sauce

1 tbsp rice vinegar

½ tsp sesame oil

A sprinkle of chilli flakes (optional)

Method:

Prepare the Dough:

In a bowl, mix flour and salt. Gradually add warm water, stirring until a dough forms. Knead for 5-7 minutes until smooth. Cover with a damp cloth and let rest for 30 minutes.

Prepare the Filling:

In a large bowl, combine cabbage, carrots, mushrooms, spring onions, garlic, and ginger. Add soy sauce, sesame oil, sugar, and white pepper. Mix thoroughly.

Shape the Gyoza:

Roll the dough into a thin sheet and cut into circles (about 8 cm diameter). Place a teaspoon of filling in the centre of each wrapper. Moisten the edges with water, fold in half, and pleat the edges to seal.

Cook the Gyoza:

Heat vegetable oil in a non-stick pan over medium heat. Place gyoza flat-side down and cook until the bottoms are golden brown (about 2 minutes). Add water, cover with a lid, and steam for 4-5 minutes until water evaporates. Uncover and cook for another minute to crisp up.

Prepare the Dipping Sauce:

Mix soy sauce, rice vinegar, sesame oil, and chilli flakes in a small bowl.

Serve:

Arrange gyoza on a plate with dipping sauce on the side. Enjoy them hot!

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