- Finely chop the napa cabbage and then message the salt in. Rest for 10 minutes and then squeeze out excess moisture. In the mean time, finely chop the bamboo, shiitake mushrooms and chives.
- Squeeze out excess moisture from the tofu and crumble into a bowl. You should have about 130g net weight. Season with mirin, soy sauce and sesame oil. Squeeze out excess liquid from the cabbage and add to the tofu bowl. Add the other chopped vegetables, minced ginger and garlic. Then add in potato starch, salt and pepper. Mix everything until well combined. Taste and adjust seasonings.
- Take one wrapper and add one tablespoon of filling. Fold the edges until sealed (refer to photos/video). Place on a potato starch dusted tray or plate and keep covered. Repeat for remaining wrappers (makes about 30-35).
To cook (steamed and pan fried):
- Heat oil over medium. Once heated, turn off the heat and line up 10-12 gyoza. Turn heat back up to medium low to medium, and cook until lightly golden brown. In the meantime, mix together 2 tsp of rice vinegar and 90ml of water. Once golden brown, pour the rice vinegar water mixture to the pan (pouring over the gyoza). Once it starts to boil, cover and cook for 5-6 minutes, or until water is mostly evaporated.
- Remove cover and drizzle in sesame oil. Continue to cook until all water is evaporated. Remove from heat.
- Serve immediately with dipping sauce and enjoy!
To cook (boiled):
- Being a medium pot to a boil then add in the gyoza. Cook for 3-4 minutes or until they start floating to the top.
- Serve with rice vinegar sauce, soy sauce, chili sauce or dipping sauce of your choice.