- 300 g Napa Cabbage
- 1 tbsp Grated Ginger about 2 cm
- 3 tbsp Chopped Spring Onions
- 250 g Firm Tofu
- 2 tbsp Sesame Oil
- 1 tbsp Soy Sauce
- 1/4 tsp Salt
- White Pepper to taste
- 40 pcs Gyoza Wrappers
- 1 tsp Sesame Oil
- 1 tsp Chili Oil
- 2 tbsp Soy Sauce
- 1/2 tbsp Rice Vinegar
- 2 tsp Ginger minced
- 1 tsp Sambal Oelek you can also use sriracha or chili paste
- 1 tbsp Spring Onion chopped
- 1 tbsp Fresh Coriander chopped
- 1 tbsp Sesame Seeds
- For the dipping sauce, combine all ingredients in a small bowl. Set aside.
- Finely chop the cabbage, place it in a bowl and add 1tsp salt to draw out the water. Set aside for 20 minutes.
- Wrap the tofu with paper towels and place it on a plate. Weight it down with a heavy object for 15-30 minutes to drain the water.
- After 20 minutes, squeeze the cabbage with a cloth or by hand.
- Finely grind the tofu and place it in a bowl.
- Add soy sauce, sesame oil, salt and pepper, chopped spring onions and grated ginger.
- Combine all the ingredients for the filling and fill the dumplings. Place a heaping teaspoon of filling in the middle of each dumpling and fold. Fold in desired shape.
- To cook the gyoza, pour just enough oil to cover a large skillet (about 1 teaspoon). Heat the oil over medium heat, add the gyoza. When the bottoms get golden brown, add 1/4 cup of water, then immediately cover. Cook for a couple of minutes or until all the water is evaporated. Serve with sipping sauce.