Stephanie’s Tofu, Cabbage and Cheese Gyoza

Light and healthy. And crispy. Oishii.

My friend Stephanie in Tokyo puts these together for a quick family meal. Her 7 year old son Mikael rates them 10/10. That’s because they’re delicious. The oil from the cheese helps burn an A-grade crust. Use firm tofu, or things could go pear-shaped. Good for meat-less Mondays. Or whenever, really. I tried a marinated tofu for a bit of extra flavour. Throw in whatever you like.

For 30 pieces - serves 4 as a meal, 6 as a decent snack

Ingredients
1 packet (about 30 sheets) gyoza wrappers (gow gee wrappers are fine) or make your own - see Wrap it.
Sesame oil, for frying
300ml water, for steaming

Filling
400g firm tofu chopped
2 cups, or 150g, cabbage (I use wombok)
3 tablespoons finely chopped garlic chives
50g grated cheese
Big pinches of salt and pepper

Sauce
4 tablespoons soy sauce
6 tablespoons rice vinegar
1 tablespoons sesame oil
Pinch of salt or sugar to taste
(optional add in - white part of a shallot, ginger, chilli oil, minced garlic)

Method

For the filling

1. Finely chop the tofu, cabbage, garlic chives and mix together in a bowl.

2. Squeeze the mix with your hands in the bowl to remove excess moisture. In a large bowl, combine all ingredients and mix through with your hands.

To wrap…

1. Wet the edges of the wrappers with your fingers so the sides stick together.

2. Take a wrapper in one hand, fold over the filling with about 1/3 of the near side wrapper.

3. Pinch it at one end (I’m right handed, so I start from the left), use your index fingers to make a S-shaped pleat. Press down and seal.

4. Continue pleating to the other end. The near side should be flat and the far side pleated. Make sure there’s no air bubbles.

5. Place each gyoza on a floured plate or board. Push them down gently to make a flat bottom. Cover with plastic or a wet cloth.

   Wrapping photos and options at the ‘Wrap it’ link below.

To pan-fry the gyoza…

1. Heat frying pan and add sesame or any vegetable oil. Cook on a medium-high heat.

2. Add gyoza to the pan when it’s sizzling hot.

3. After 5 minutes or so, or when the gyoza bases are brown and crispy, sprinkle with some sesame oil.

4. After the oil, pour in some boiled water (say, 100ml per 10 gyoza) and cover to steam for 5 minutes or so.

5. Open the lid and cook until any remaining water evaporates.

6. Sprinkle some sesame oil. Remove from the heat when the base of the gyozas are deep brown and crispy. Amp the heat if you need to.

7. Use a spatular to turn out the gyoza with their crispy base facing up. Photos at the ‘Cook it’ link below.

Combine the sauce ingredients and serve!