Ingredients

The following ingredients have 4 Servings
  • 1 Package of rice wraps
  • 8 ounces Tempura Tofu
  • 1/2 medium onion finely chopped
  • 5 Garlic cloves (minced)
  • 2 teaspoons Ginger (minced)
  • 1/2 cup shredded Carrot
  • 1/2 cup Crimini Mushrooms (chopped)
  • 2 cups of Napa Cabbage (chopped)
  • 1 teaspoon Sesame Oil
  • dash of salt
  • 4 tablespoons Rice Vinegar
  • 4 tablespoons Soy Sauce
  • 2 Garlic cloves pressed
  • 1 teaspoon grated ginger
  • 1 Green onion finely chopped
  • 1 teaspoon Sesame Oil

Instruction

  • Heat 1 teaspoon of Sesame Oil in a large skillet over medium heat. Cook the garlic, onion, cabbage, and mushrooms until the cabbage is very soft. About 5-7 minutes. Add Tempura Tofu and season with salt to taste.
  • Transfer to a bowl and let cool slightly. While cooling have a large pie plate with warm water. Soak 2 rice wraps at a time for about 1 minute until soft. Transfer to a plate and add 1 teaspoon of filling into the middle of the wrapper and fold the wrapper over the filling. Pinch the edges to seal and then make little folds and squeeze them together along the edge of the the Gyoza. Or wrap like a burrito: bottom folded in, sides folded in, then bottom folded up to seal.
  • Lay the Gyoza on a tray and make sure they do not touch each other as they are very sticky.
  • Heat a large non-stick skillet with a little Sesame Oil on medium low. Put the Gyoza's on the hot pan and brown them on both sides about 3-5 minutes each side.