Veggie Gyoza

Instructions

1. In a large bowl, combine cabbage, mushrooms, tofu, carrot, green onion, ginger, garlic, soy sauce, and sesame oil. Mix well.
2. Place a gyoza wrapper in your palm, add a teaspoon of filling in the center, and moisten the edges with water.
3. Fold the wrapper in half over the filling and pleat the edges to seal. Repeat with remaining wrappers and filling.
4. Heat vegetable oil in a non-stick skillet over medium heat. Arrange gyoza in the skillet, flat side down, and cook until the bottoms are golden brown.
5. Add water to the skillet, cover with a lid, and steam the gyoza for about 5 minutes until the water evaporates.
6. Remove the lid and cook for an additional 2 minutes to crisp up the bottoms.
7. In a small bowl, mix soy sauce, rice vinegar, and chili oil to make the dipping sauce.
8. Serve the gyoza hot with the prepared dipping sauce.