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1
Thinly slice the cabbage.
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2
Thinly slice the cabbage stalk as well.
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3
Mince the Japanese leek.
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4
Use 1 stalk, including the green parts.
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5
Place the firm tofu on a plate, microwave for 2 minutes, place a light weight on top, then drain.
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6
The thickness should reduce to 2/3 the original size.
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7
Coat frying pan with sesame oil, heat, then saute the cabbage.
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8
Turn off heat when cabbage is tender, add the leeks, and mix.
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9
The leeks should cook from the residual heat until tender.
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10
Break the tofu into the pan, add the miso, and taste.
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11
If it is to your liking, mix in the katakuriko.
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12
Wrap in the gyoza wrappers, then arrange in the frying pan.
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13
Pour in oil, and pan fry on high heat.
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14
When the underside of the gyoza starts to brown, fill the pan up to 1/3 the height of the gyoza with water.
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15
Reduce to low heat, cover with a lid, then steam-cook.
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16
When the gyoza wrappers become translucent, remove the lid and turn up heat to high to cook off the water until the wrappers are nice and crisp.
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17
Drizzle in sesame oil from the sides of the pan, then they are done.
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18
They are already seasoned, so serve them as they are.
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19
You could also add Chinese chives or reconstituted dried shiitake mushrooms.
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20
Substituting the cabbage with Chinese cabbage is also tasty.
