1. Wash hands with soap and warm water.
2. In a medium sauté pan, heat olive oil over medium heat. When hot, add mushrooms and eggplant. Cook until most of the moisture is released and the vegetables are starting to brown, about 4-6 minutes. Place in a bowl.
3. In the same bowl, add cabbage, green onion, cilantro, tofu, ginger, garlic, sesame oil, soy sauce, pepper and red pepper flakes.
4. Taste the filling and adjust for seasoning. Be careful not to add too much moisture; this can increase the likelihood thatgyoza wrappers will rip.
5. Using one gyoza wrapper at a time in the palm of your hand, fill the center of the wrapper with about 1 teaspoon of filling.
6. Wet the half of the wrapper furthest from your palm. Fold the wrapper in half, starting at one end, pleat the side closesttoyour palm. Make sure the wrapper is completely sealed by running your fingers over the pleats again. Place gyoza on a lined bakingsheet.
7. Repeat with next wrapper. Make sure to cover unused wrappers and filled gyoza during this process, so that they don’t dry out.
8. Once gyoza have been filled, they can be frozen.
9. To cook the gyoza, heat 1 tablespoon of vegetable oil in a non-stick sauté pan that has a lid. Arrange gyoza in a single layer in the pan, so that they are standing and not touching. Cook until brown, about 1-2 minutes, and flip each gyoza onto the pleated side and brown, about 1-2 minutes.
10. Remove pan from heat and, with the cover almost completely covering the pan, pour water into the pan to steam gyoza. Be careful, the oil will be hot and can splatter. Immediately cover pan and let gyoza steam, about 3-5 minutes. Serve immediately.
40 servings
5 gyoza
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.