Gyoza (Guo the Jiao Zi)

• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 2 garlic cloves, finely chopped
• 1 cm cube fresh ginger, peeled and grated
• 3 shiitake mushroom caps, finely chopped
• 1 cup Chinese cabbage, shredded
• 3 tablespoons chives, finely chopped
• 1 spring onion, finely chopped
• 100 g firm tofu, crumbled
• 1 tablespoon soy sauce
• 12 teaspoon salt
• 1 teaspoon cornflour
• 30 wonton wrappers
• 2 teaspoons sesame oil
• 14 cup water
• chives, for garnish

1. In a saucepan, heat the 1 tbs sesame oil and 1 tbs vegetable oil and saute the garlic and ginger for 1 minute of medium heat.
2. Add the shiitake, cabbage, chives, spring onion and tofu.
3. Turn the heat to high and stir fry for 2-3 minutes.
4. Add the soy sauce and the salt and continue to stir over high heat for a further 2-3 minutes until the excess liquid has been absorbed.
5. Sprinkle in the corn flour and mix quickly.
6. Transfer to a dish to cool.
7. Put a teaspoon of the vegetable mixture in the centre of each wonton wrapper and moisten the edges of the wrapper with water.
8. Fold to make a moon shape, making a few pleats to seal.
9. Heat the 2 tsp sesame oil in a saucepan, then put in 10-12 gyoza.
10. Cook both sides for 2-3 minutes over medium heat until well browned.
11. Pour 1/4 cup water over the wontons and cook covered for 2-3 minutes until the liquid has been absorbed.
12. If necessary, remove the lid and shake the pan until all excess liquid has been absorbed.
13. Transfer to a dish and garnish with chives.
14. Repeats with remaining Gyoza.
15. Serve with your preferred dipping sauce.

sesame oil, vegetable oil, garlic, ginger, shiitake mushroom caps, chinese cabbage, chives, spring onion, firm tofu, soy sauce, salt, cornflour, wonton wrappers, sesame oil, water, chives

Taken from www.food.com/recipe/gyoza-guo-the-jiao-zi-424265 (may not work)