TO MAKE THE FILLING

1. First, remove the tofu from the packaging and place it on a plate lined with paper towels. Place a weight on top and leave for 10 minutes.
2. Roughly cut 100g cabbage, 50g mushrooms, 30g spring onion, 20g chives and put them in a food processor with 1 garlic clove, 1 tsp ginger paste, 1/2 tsp black pepper, 2 tsp sake, 1 tbsp sesame oil and 1 tbsp soy sauce. Blend until finely cut (not a paste). If you don't have a food processor, you can just finely dice everything by hand but of course it takes longer.
3. Transfer everything to a large bowl.
4. Crumble the tofu in by hand and gently mix it in with the vegetables.

FORMING THE GYOZA

1. Prepare a small bowl of water and a large plate dusted with flour.
2. Place the gyoza wrapper in the palm of your hand and use a teaspoon to spread a thin layer of the filling onto the middle of the wrapper, leaving a finger width gap all the way around the edge. Be careful not to overfill the gyoza otherwise you won’t be able to seal it!
3. Using your empty hand, dip a finger in the water and wet down one half of the edge of the wrapper, this acts like a glue to bond the edges when pressed together.
4. Carefully fold the gyoza but don’t let the edges touch yet. Pinch the corner of the semi circle shape, and then using your thumbs, fold a small pleat and press it down.
5. Continue pleating and pressing each fold all the way along the semi circle shape until the gyoza is completely sealed.
6. Put your completed gyoza onto the flour dusted plate and repeat. The first few might not be so neat, but you’ll soon get the hang of it!

COOKING THE GYOZA

1. Mix 50ml of warm water and 1 tsp flour in a small bowl to make a slurry.
2. Heat your non-stick pan on medium and add 2 tbsp of vegetable oil.
3. Carefully place your gyoza into the pan one by one with the flat side facing down and touching the base. Fry until it starts to turn golden.
4. Once the base of the gyoza is lightly golden, pour your slurry into the pan, making sure all the dumplings are in contact with it. Allow the slurry evaporate, creating a crispy layer around the gyoza. Once it's about 50% evaporated, place a lid on top. The excess liquid will steam the gyoza.
   
5. While the slurry is evaporating make your sauce. Mix 1 tbsp rice vinegar, 2 tsp soy sauce, 1/2 tsp chilli oil and 1/4 tsp ground black pepper in a shallow bowl.
6. Once all of the slurry is evaporated, take off the lid and drizzle with 1 tbsp of sesame oil.
7. Flip them all onto a plate together and serve with the dipping sauce!
   
8. Enjoy!