Step 1

Roughly cut 100g of cabbage, 50g mushrooms, 30g spring onion, 20g chives and put them in a food processor with 1 garlic clove, 1 tsp ginger paste, 1/2 tsp black pepper, 2 tsp sake, 1 tbsp sesame oil and 1 tbsp soy sauce. Blend until finely cut (not a paste). If you don't have a food processor, you can just finely dice everything by hand but of course it takes longer.

Step 2

Transfer everything to a large bowl.

Step 3

Drain the liquid out of the packaged tofu and add it to the box of finely diced vegetables.

Step 4

Crumble the tofu by hand and gently mix it in with the vegetables.

Step 5

Prepare a small bowl of water and a large plate dusted with flour.

Step 6

Take your gyoza wrapper in the palm of your hand and use a teaspoon to spread a thin layer of the filling onto the middle of the wrapper, leaving a finger width gap all the way around the edge. Be careful not to overfill the gyoza otherwise you won’t be able to seal it!

Step 7

Using your empty hand, dip a finger in the water and wet down one half of the edge, this acts like a glue to bond the edges when pressed together.

Step 8

Carefully fold the gyoza but don’t let the edges touch yet. Pinch the corner of the semi circle shape, and then using your thumbs, fold a small pleat and press it down.

Step 9

Continue pleating and pressing each fold all the way along the semi circle shape until the gyoza is completely sealed.

Step 10

Put your completed gyoza onto a flour dusted plate and repeat. It might take a few tries but you’ll soon get the hang of it!

Step 11

First, mix 50ml of warm water and 1 tsp flour to make a slurry.

Step 12

Heat your non-stick pan on medium and add 2 tbsp of vegetable oil.

Step 13

Carefully place your gyoza into the pan one by one with the flat side facing down and touching the base. Fry until it starts to turn brown.

Step 14

Pour your flour/water slurry into the pan, making sure everything is covered. Put the lid on and allow the slurry to completely evaporate, creating a crispy layer around the gyoza.

Step 15

While the slurry is evaporating make your sauce. Mix 1 tbsp rice vinegar, 2 tsp soy sauce, 1/2 tsp chilli oil and 1/4 tsp ground black pepper in a shallow bowl.

Step 16

Once all of the slurry is evaporated, take off the lid and drizzle with 1 tbsp of sesame oil.

Step 17

Flip them all onto a plate together and serve with the dipping sauce!