1 Tablespoon Toasted Sesame Oil
1 Clove Garlic, Minced
1/2 Inch Fresh Ginger, Peeled and Minced
2 Cups Finely Shredded Cabbage
8 Ounces Mixed Mushrooms, Roughly Chopped
8 Ounces Extra-Firm Tofu, Thoroughly Drained and Crumbled
1/4 Cup MiSOgood Teriyaki Miso
2 Scallions, Thinly Sliced
35 - 40 Gyoza Wrappers
Set a medium skillet over medium-high heat and add the sesame oil. Once it's shimmering, add the garlic and ginger, sauteing for 30 seconds, until aromatic. Quickly add the mushrooms and cook for 2 minutes, until tender and any excess moisture has evaporated.
Add the cabbage and cook for another 2 minute before adding the crumbled tofu and teriyaki miso. Gently stir-fry for 1 minute.
Turn off the heat and add the scallions, stirring to incorporate. Transfer to a bowl and let rest until cool enough to handle.
To assemble, work with one gyoza wrapper at a time, keeping the unused wrappers covered with a damp paper towel or plastic wrap to prevent them from drying out.
Place about 1 tablespoon of the filing in the center of the wrapper. Use your fingers to lightly moisten the edges with water. Fold the sides together a press to create a semi-circle shape, creating 5 - 6 pleats along the edges, folding and pressing from left to right. Press out any air and ensure that it's fully sealed. Repeat with remaining wrappers and filling.
To cook the gyoza, heat a nonstick pan over medium heat. Coat the bottom of the pan with oil and carefully add about 8 - 10 dumplings, and cook for 2 minutes, without moving or flipping them, until the bottoms are golden brown. Reduce the heat to medium-low. Very carefully, pour in about 3 tablespoons of water into the side of the pan.
Immediately cover and allow dumplings to steam until the water evaporates; about 3 minutes. Remove the lid and turn up the heat to medium-high. Fry for 2 more minutes, until bottoms are brown and crisp. Repeat with remaining gyoza.
Serve with additional MiSo Good Teriyaki, if desired.
Makes 35 - 40 Gyoza
Once assembled but before being cooked, the gyoza can be frozen for up to 3 months.