Makes about 40 - 50 Gyozas
300g firm tofu (approx. 1 block)
200g king oyster mushrooms, chopped
250g cabbage (about half a small head)
1 tablespoon minced garlic
1 tablespoon grated ginger
1 stalk spring onion
3.5 - 4 tablespoons Carrot Kimchi Hummus
1 packet gyoza wrappers
2 tablespoons black vinegar
1 teaspoon chilli sesame oil
Wrap tofu in a paper towel, press and leave aside to drain any excess water. Cut the tofu into uniform cubes, approximately 1cm x 1cm.
Add salt to cabbage, leave aside for 5 minutes before squeezing out the liquid. Chop the cabbage into small pieces, ensuring uniformity in size.
Add ginger, garlic, cabbage, tofu, mushrooms & cabbage into a large bowl and mix well. Incorporate Carrot Kimchi Hummus bit by bit. Make sure filling mixture is not too watery - drain the mixture if necessary or add 1 or 2 teaspoons of cornstarch if necessary to help thicken the mixture.
Add 2 teaspoons of filling into each gyoza, wrap and pleat! You should end up with about 40 - 50 gyozas. Freeze those that you're not cooking right away, on a single layer sheet pan. This ensures the dumplings won't stick together.
To cook the gyozas, heat some oil in a pan and fry the gyozas on one side.
Cook for about 3 minutes until the bottom turns golden brown.
Add water, cover and steam for 5 minutes.
Remove the lid and cook till water evaporates.
To make the dipping sauce, combine both ingredients in a saucer.
Garnish the gyozas with spring onions and serve with the dipping sauce.