Gyoza Filling

Cup of Yum
1. If you are using frozen gyoza wrappers, leave the wrappers in the fridge overnight, or at least an hour on the counter, depending on the room temperature.
2. To prepare the filling, remove any excess water from the tofu by pressing it with a paper towel. Crumble the tofu with your hands and add into a mixing bowl.
3. Finely chop the cabbage, place the cabbage on a bowl with 1 teaspoon of salt and leave while you prepare the rest of the ingredients. This will help the cabbage to release the water.
4. Add into the bowl with the tofu the minced garlic and ginger, finely chopped spring onion, finely chopped carrot and finely chopped shiitake mushrooms.
5. Transfer the cabbage to a cheesecloth and squeeze out all the water making pressure with your hands. You can simply use your hands instead of a cheesecloth.
6. Add the cabbage to the bowl with the rest of the ingredients and add the soy sauce, sesame oil, salt, and pepper. Mix well until all the ingredients are incorporated.

Gyoza Making

1. Place one gyoza wrapped on your hand and add some filling mixture to the center of the wrapper. We use a ½ tablespoon spoon and it works perfectly in terms of portion size.
2. Using one finger, wet the edges of the wrapper with water.
3. Fold your gyoza in half and crimp one edge.
4. Repeat until you reach the end of one side and press with the other side. Shape and leave on a plate.
5. Repeat with the rest of the gyoza wrappers.

Gyoza Cooking

1. Add some oil to a frying pan and place your gyozas. Space them out so they don't stick to each other.
2. Mix room temperature water with the corn flour. Once the bottom has browned, add the water-cornflour mixture.
3. Place a lid on and leave cooking at medium temperature and cook until the water has fully evaporated.

Dipping Sauce

1. To prepare the dumpling dipping sauce, simply combine in a pinch bowl the soy sauce, sesame oil, sesame seeds, rice vinegar and maple syrup. Mix well and serve.