These gyozas are full of amazing flavor and veggies, and are great eaten alone or as an appetizer. They’re fun to make with someone in assembly line style. Depending on how you like your gyozas (or potstickers, dumplings, wantons) you can steam them, fry them, or bake them.
I find the trick to tofu is to get as much water out of it as possible before using it. It will create a better texture in the filling and makes it less watery. This step needs to be done at least an hour ahead of time.
The dipping sauce is spicy, but you can easily tailor the flavors by reducing or omitting the chili oil.
1/2 cup firm tofu, prepared as directed below
1/4 cup shredded carrot
1/4 cup shredded nappa cabbage
1/4 cup crimini mushrooms, diced in small pieces
1 tablespoon fresh ginger minced
1 tablespoon minced garlic
1 tablespoon minced chives, or green onions
1 heaping tablespoon minced cilantro
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1/2 tsp kosher salt
1 egg, beaten
About 30 wonton wrapper
1/4 cup soy sauce
1 tablespoon hoisin
1 tsp chili oil (or a few pinches of red pepper flakes)
1 tablespoon lime juice
1. To prepare tofu, set a few napkins on a plate, then the tofu, then another few napkins. Place another plate or a pan on top of the tofu and weigh it down with cans or something heavy. Let the tofu sit at least an hour, preferably more. This will squeeze out the water in the tofu.
2. To prepare the filling, combine the tofu, chives, carrot, mushrooms, cabbage, cilantro, soy sauce, hoisin, ginger, garlic, salt, and egg. Stir until combined.
3. Place a heaping teaspoon of filling in the center of each wonton wrapper. Wet two edges with a bit of water, then fold the wrapper over on itself. Seal well and crimp edges. Set assembled gyozas on a sheet lined with wax paper or plastic wrap to prevent sticking.
4. When ready to cook, you have a few choices. You can either set up a bamboo steamer (be sure to line it with cabbage because the gyozas will stick) and steam for about 5 minutes or until cooked through, bake them at 350 for 10-15 minutes on parchment, or do a hybrid of steam and fry. To fry them, put a few tablespoons of oil in a large pan and cook 10 gyozas at a time until the bottoms are brown. Add a scant ¼ cup of water and quickly cover with a lid, since oil will splatter, and cook for 3 minutes. Repeat this process with the remaining gyozas.