Tofu Gyoza

from the kitchen of a friend


1 pack of firm or extra firm tofu
3-5 cloves of crushed garlic (to taste)
1/2 bunch of nila (garlic chives), finely minced (optional) 2 or 3 negi (spring onions), white parts only, sliced 1/4 head of cabbage (or other green like spinach, komatsuna, kale or a mixture) very finely chopped
1 cup of sliced shiitake
1 carrot, grated
1/4 - 1/2 cup of really good Korean kimchee, chopped (optional but this is what makes them really good!)
Gyoza wrappers (probably about 40, depending on size)

Place the tofu in a bowl and place a plate on top, weighted with something heavy, like a book or can of tomatoes. Let sit for 20-30 minutes.

Saute the negi, cabbage, shiitake and carrot in a little oil (sesame) over medium heat until soft.

Drain the water from the tofu. Crumble the tofu and mix with all other ingredients. Moisten the outside edge of the gyoza wrapper. Place about 1 tablespoon full of filling into a wrapper. Fold the wrapper into a half circle (like making turnovers) and pinch the edges together (this is harder to explain than to do...If you don't know how to make gyoza, look at the premade ones in a store and then experiment, or ask someone.) Fry about 12 gyoza at a time on a lightly greased frying pan (medium-high heat) on just one side, then when they are lightly browned, add a half-cup of water to the pan and cover it to steam them the rest of the way, the wrappers should be nearly translucent and shiny when done. Serve with ponzu (soy sauce and rice vinegar with a bit of hot pepper oil).

This filling can also be used to make vegetarian nikuman.