Step 1

Clean the mushrooms and chop them into thick slices then pulse in a food processor until well chopped. Empty the food processor and do the same with pressed tofu.

Step 2

Preheat a medium / large pan on a low-medium heat and add chopped mushrooms in two batches. Cook until, stirring from time to time, until they turn dark brown and all excess water cooks out. Remove them from the pan and clean it well.

Step 3

Return the pan to the stove, preheat 1 tbsp of oil in it, then add white and light green parts of the spring onions. Sautee for a few minutes to soften, then add garlic and ginger. Sautee for a few more minutes, until all of the aromatics are softened and fragrant.

Step 4

Add minced tofu and precooked mushrooms. Season with soy sauce, sugar, rice vinegar, sesame oil and a teaspoon (or more) of chilli if you like. Stir well to combine.

Step 5

Finally, dilute cornstarch in 60 ml (¼ cup) of water and add to the filling. Allow the filling to cook for further 2 minutes or so, just to activate the starch. Switch the heat off and let the filling cool off completely.

Step 6

Grab a small bowl with water, line a baking tray with a piece of paper and a clean tea towel.

Step 7

Place a dumpling skin in the palm of your hand, place one and a half teaspoon (I use my measuring spoon) of filling in the middle. Dip your finger in the bowl with water and wet the perimeter of the dumpling skin then seal the dough above the filling. You can simply just seal the dumpling by pressing the two pieces of dough with your fingers or you can crimp the dough in a decorative manner if you wish (You Tube has tutorials on many cute crimping styles).

Step 8

Preheat the oven to about 150° C / 300° F. Preheat a small pan (mine is 20 cm / 8 inch dia) with a lid on low-medium heat. Add about a teaspoon of oil. Once it's heated up arrange 10 or so dumplings on the pan. Allow the dumplings to cook, undisturbed, for about 2-3 minutes.

Step 9

Once the bottoms are nicely browned, add about 150 ml (½ cup + 2 tbsp) of water to the pan and cover it with a lid. Steam the dumplings for about 10 minutes then take the lid of and add another teaspoon of oil to the pan and carry on cooking for 2-3 minutes for all excess moisture to evaporate and the bottoms to crisp up again. Gently prise the dumplings off with a spatula or a butter knife and place in the preheated oven while you cook the rest.

Step 10

Divide gyoza between plates. Serve with a small serving of soy sauce (about 2 tbsp) mixed in with rice vinegar (about 1 tsp) and chili or toasted sesame oil (about 1 tsp) and a good pinch of sugar.