Take a bowl, add chopped mushrooms, carrots, onions, spring onions, Napa cabbage, crumbled tofu, Garlic.
Add the seasonings next, that is salt, black pepper, sesame oil, light soya sauce.
Mix it well it your hand.
Heat a pan to medium flame, add little oil and add the prepared mixture to it. Sautee for about 5-10 minutes to cook the mushrooms and reduce the moisture in the mixture.
Allow the mix to cool down completely.
Take a Gyoza wrapper, add a teaspoon of prepared filling in the middle.
Wet the edges of the wrapper with water. Fold the wrapper in half and pinch in the middle.
Then pinch the two edges and make a fold as shown in the video.
Repeat the process and fill all gyoza wrappers.
Once ready, heat a pan to medium heat, brush some oil to it.
Add the filled gyozas to it, let it cook until the gyoza get a little crispy in the bottom.
Do not move them around. After about 1-2 minutes, check if there is a lovely red sear on the gyozas.
Add water to the pan, bring it to a simmer and cover and steam until all the water is absorbed.
Remove gyoza from the pan and serve it hot with Japanese ponzu sauce.
Prepwork :This recipe needs some fine chopping to be done. Finely chop all ingredients - Mushrooms, Carrots, onions, spring onions, cabbage, garlic pods Drain the tofu, wrap it in kitchen cloth and place a heavy pot of water on top of it to squeeze out any excess water from it. Prepare Gyoza wrappers and keep ready.Note : Remember soggy mixture is a no no. It is important to cook it off in the stove top a little to remove the moisture from it. If you still find it soggy, add a table spoon of corn starch to the mixture and then continue recipe.