Mushroom and Tofu Gyoza

Finely chopped shiitake and oyster mushrooms with pressed tofu and chives. Squeeze out all the moisture — this is the critical step.

1. 1

   Toss cabbage with 1 tsp salt. Leave 15 minutes, then squeeze out as much liquid as possible with your hands. This prevents soggy gyoza.

2. 2

   Mix pork, squeezed cabbage, ginger, garlic, soy sauce, sesame oil, mirin, and white pepper. Mix vigorously in one direction for 2 minutes — this develops the protein and makes the filling cohesive.

3. 3

   Refrigerate filling for 30 minutes.

4. 4

   Place 1 tsp filling in center of each wrapper. Wet the edge with water. Pleat one side and press to seal, making 5-6 pleats. Stand them on their flat base.

5. 5

   Heat oil in a non-stick pan over medium-high heat. Add gyoza flat-side down in a single layer. Cook 2-3 minutes until bases are deep golden.

6. 6

   Pour in water carefully (it will splatter). Cover immediately. Steam 3 minutes.

7. 7

   Remove lid, let remaining water evaporate. The bases will crisp up again. Slide onto a plate, crispy side up.

8. 8

   Serve with dipping sauce: 2 tbsp soy sauce, 1 tbsp rice vinegar, chili oil to taste.