Make Fillings

Cup of Yum
1. Remove excess moisture off the tofu. Wrap with kitchen paper towel and place a weight on to leave for 15min.
2. Chop cabbage and green onions finely and sprinkle the salt. Leave it for 5 min to draw moisture out of the cabbage and scallions. After 5 min, squeeze excess water out.
3. In a large bowl, combine the finely chopped cabbage, green onions, chopped shiitake mushrooms, minced garlic, and grated ginger and crumble the Tofu in.
4. Add soy sauce, sake, oyster sauce, sesame oil and katakuriko potato starch to the large bowl too to combine.
5. Mix everything together thoroughly until all ingredients are well combined.

Assemble Gyoza Dumplings 

1. Take one gyoza wrapper on your palm and place about one and half tsp of filling on its center.
2. Dip your finger in water and moisten half of the edge of the wrapper to help it seal properly.
3. Fold over the wrapper into a half-moon shape while pressing firmly around the edges to seal them tightly.
4. Using your fingers, create small pleats along one side of the dumpling by pinching and folding.
5. Repeat with the remaining wrappers and filling.

Frying gyoza

1. Heat a frying pan or a skillet over medium-high heat and add a tablespoon of vegetable oil.
2. Arrange the gyoza in a single layer, pleated side up, without overcrowding the pan.
3. Allow them to cook for about 2-3 minutes until the bottom becomes slightly brown.
4. Pour hot water into the pan to steam fry and put a lid on for a further few minutes.
5. Remove the lid to let the water evaporate and to make the bottom turn crisp and golden brown.
6. Turn the heat off and serve.