- 1 (14 ounce) block tofu, frozen then thawed
- 3 cloves garlic, or stalks of chinese chives
- 6 shiitake mushrooms, chopped
- 1 cup chopped cabbage
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 30 won ton wraps, or as many as needed
Make sure your tofu is completely thawed. To do this, you can take the tofu out of the freezer a night or two before and thaw in the fridge. Or, if you don't have that much time, take out of the packaging and place in a microwave-safe bowl. Cover and microwave in 30 second intervals until thawed.
Heat a pan on the stove and briefly cook the mushrooms and cabbage until shrunken (this is to get rid of excess water that comes out of the veggies when cooked).
Crumble tofu into a big mixing bowl and add in the cooked veggies, chives, soy sauce, mirin, and sesame oil. Mix until well combined.
Lay out the gyoza skins on a clean surface and place a dollop of filling in the center, making sure there is still room to fold up the skins. Lightly dip your index finger in water and wet the edges of the gyoza skins. This will help the skin stick together when you fold them up. Fold and crimp your gyoza skins so that no filling is falling out. Repeat until you use up all the filling.
Lightly oil a pan and heat it over medium heat. Add gyoza to the pan, making sure they don’t touch each other. Fry the bottom of the gyoza for 1-2 minutes until crispy, then add about 1/4 cup water to the pan and cover with a lid. Steam for 3 minutes or until most water evaporates. Uncover and let the rest of the water evaporate. Remove from pan and repeat process with remaining gyoza. Serve warm with soy sauce or ponzu and rice.