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Ingredients

Wrap

  • 16-20 pieces Gyoza Wrappers
  • 1/2 cup Water
  • 1 tbsp Cooking Oil

Filling

  • 100 g Firm Tofu
  • 50 g Total of Onion, Celery, Carrot chopped into small pieces
  • 25 g Walnuts chopped into small pieces
  • 3 g Dried Shiitake Mushrooms
  • 1 tsp Sesame Oil
  • 1/2 thumb Ginger by preference
  • 1/2 clove Garlic by preference
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper

Sauce

  • 1/2 tbsp Vinegar
  • 1/2 tbsp Soy Sauce
  • Chili Oil by preference

Instructions

  • Wrap the tofu in kitchen paper, and lightly weigh the tofu down. Leave for about 20 minutes then drain.
  • Soak the dried shiitake mushroom in warm water for about 20 minutes to rehydrate. Chop into small pieces.  
  • By using a fork or your hand, crush the tofu into small pieces. In a medium bowl, combine all ingredients for the filling, except for the sesame oil. 
  • Add the sesame oil and mix well. 
  • Place a gyoza wrapper on your palm. Scoop one heaping teaspoon of the filling onto the wrapper. Apply just little water around the edge of the wrapper then seal it. Repeat until you run out of wrappers or filling. 
  • Heat a frying pan over the medium heat and coat with cooking oil. Place the gyoza on the pan and heat until browned. 
  • Pour the water into the frying pan and cover with a lid. Steam for 5 to 6 minutes until the water evaporates. Transfer to the serving plate.  
  • Combine the vinegar and soy sauce in a small plate. Add some chili oil to taste. Dip the Gyoza in sauce and enjoy!