Japanese Vegetarian Gyoza With Ponzu Dipping Sauce 1771705729119 8i5s

Ingredients

• 30 pieces Gyoza wrappers
• 2 cups Napa cabbage, finely minced
• 1 cup Shiitake mushrooms, finely chopped
• 200 grams Firm tofu, pressed and crumbled
• 3 stalks Green onions, sliced
• 2 cloves Garlic, minced
• 1 tablespoon Fresh ginger, grated
• 1 tablespoon Toasted sesame oil
• 1 tablespoon Soy sauce
• 0.25 cup Ponzu sauce
• 1 teaspoon Chili oil (Rayu)(optional)
• 2 tablespoons Vegetable oil for frying

Instructions

1. 1

   Place the minced cabbage in a bowl with a pinch of salt, let sit for 10 minutes, then squeeze out all excess moisture.

2. 2

   In a large mixing bowl, combine the squeezed cabbage, chopped mushrooms, crumbled tofu, green onions, garlic, ginger, sesame oil, and soy sauce.

3. 3

   Place a gyoza wrapper in your palm, add a teaspoon of filling to the center, and moisten the edges with water.

4. 4

   Fold the wrapper over and create 4-6 pleats along one side to seal the dumpling into a half-moon shape.

5. 5

   Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium-high heat and arrange gyoza in a circular pattern.

6. 6

   Fry for 2-3 minutes until the bottoms are golden brown, then pour in 1/4 cup of water and immediately cover with a lid.

7. 7

   Steam for 5 minutes until the water has evaporated, then remove the lid and cook for 1 more minute to re-crisp the bottoms.

8. 8

   Whisk the ponzu sauce and chili oil together in a small bowl and serve alongside the hot gyoza.