Tofu Gyoza

Instructions

1. Prepare the tofu
   Press the tofu between paper towels for 30 minutes to remove excess moisture. Crumble the tofu into small pieces using your hands or a fork, ensuring there are no large chunks.
2. Create the filling
   In a large bowl, combine the crumbled tofu, shredded cabbage, chopped green onions, minced garlic, and grated ginger. Mix well, then add sesame oil, soy sauce, rice vinegar, and white pepper. Stir until all ingredients are evenly incorporated.
3. Fold the gyoza
   Place a gyoza wrapper on your palm. Add about 1 tablespoon of filling to the center. Moisten the edge of the wrapper with water. Fold the wrapper in half to form a half-moon shape. Pinch the center of the edge together, then create 4-5 pleats along each side. Press firmly to seal.
4. Cook the gyoza
   Heat vegetable oil in a large non-stick skillet over medium-high heat. Place gyoza in the pan, flat side down, arranging them in a circular pattern. Cook until the bottoms are golden brown, about 2-3 minutes.
5. Steam to finish
   Add 1/4 cup of water to the pan and immediately cover with a lid. Reduce heat to medium and steam for 3-4 minutes until the water has evaporated and the wrappers are translucent and cooked through.
6. Prepare dipping sauce
   While the gyoza are cooking, combine soy sauce, rice vinegar, and chili oil (if using) in a small bowl. Stir well to mix.
7. Serve
   Transfer the gyoza to a serving plate with the crispy side up. Serve immediately with the dipping sauce. Garnish with additional chopped green onions if desired.