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1
Soak the koya-dofu in water to rehydrate.
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2
Put the cabbage into a food processor to chop.
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3
Transfer the chopped cabbage into a bowl.
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4
Sprinkle with salt (not listed in the ingredients) and leave to sit for 20 minutes.
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5
Squeeze out the water from the cabbage.
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6
Pulse the koya-dofu in your food processor, transfer to a separate bowl, and set aside.
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7
Put the green onions, spring onions, king oyster mushroom, and maitake mushrooms into a food processor and chop finely.
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8
Grate the ginger.
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9
Combine the ingredients from Steps 1, 2, and 3 with seasonings in a bowl and mix well.
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10
Wrap the mixture with gyoza pastries and pan fry.
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11
[Tips for frying:] Heat some sesame oil (not listed in the ingredients) and arrange the gyoza in circle.
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12
Fry over medium heat for 4 to 5 minutes.
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13
Agitate the frying pan occasionally.
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14
After the bottom of the gyoza has browned, drizzle over a slurry of 50-60 ml water and 1 teaspoon plain flour.
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15
Cover with a lid and reduce the heat to low.
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16
Continue to fry for about 3 minutes.
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17
Uncover the lid and turn the heat to high.
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18
Evaporate the water and cook until crispy.
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19
The gyoza with crispy bits are done.
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20
This packet of Chinese stock powder is vegetarian, but if you can't find it, simply omit it.
