Tofu Shiso Gyoza | Kaiser PermanenteAbout Kaiser Permanente HomeKaiser Permanente Home

Squeeze water out of the tofu with paper towels and crumble tofu into small chunks. Coat nonstick pan with a thin layer of canola oil. Stir fry the onions, carrot, garlic, ginger and mushrooms on medium-high heat until vegetables become dry and browned. Turn the heat to high and add in the cabbage and crumbled tofu. Continue to stir fry until cabbage and tofu have become dry. Season with sesame oil, soy sauce and pepper to taste. Turn off heat and place the gyoza filling into a bowl. Place bowl into the fridge and allow the filling to cool to room temperature. Place a shiso leaf onto a gyoza wrapper and wet the edges of the gyoza wrapper with water. Scoop a small spoonful of filling into the center of the wrapper and firmly press the edges of the wrapper together to seal. The gyoza can be sealed in your desired design. To pan fry the gyoza, coat a nonstick pan with a thin layer of canola oil and fry the gyoza on medium heat. Allow the bottom of the gyoza to brown for 1 minute and then add a few tablespoons of water. Cover the pan quickly and be careful, as the hot oil will start to splash. Allow the gyoza to steam until most of the water has evaporated and then uncover. The gyoza skin should be slightly translucent when fully steamed. If not, add another tablespoon of water and cover. Allow the bottom of the gyoza to crisp up and unstick from the pan. Remove from heat and serve with your favorite dumpling dipping sauce.