Made 50 gyozas last night, after 10 minutes, all gone We are such gyoza lovers
Crispy juicy gyoza;
1 cabbage, ginger, cilantro, cocked TVP, atsu-age or firm tofu(press and squeeze water), blend with pulse
2 salt, white pepper, soy powder, miso paste, and canola oil
3 heat canola oil and pan fry only the bottom until nicely brown
4 pour water and flour mixture, and cover and cook on high until sizzling
5 pour sesame oil
6 when you serve gyoza, cover the frying pan with a plate, and flip
Enjoy with spicy vinegary soy sauce or spicy coconut chutney