Foryoueats: Vegetable Gyoza (Vegan/Vegetarian)

Ingredients

• For the Filling:
• 1 package extra firm tofu (12 oz, 340 g)
• 2 leaves cabbage (5 oz, 142 g)
• ⅛ head red cabbage (3.5 oz, 100 g)
• 1 tsp Diamond Crystal kosher salt (for the cabbage)
• 2 inches carrot (2 oz, 57 g)
• ½ onion (3 oz, 85 g)
• 2 green onions/scallions (1.6 oz, 44 g)
• 4 king oyster mushrooms (eringi) (5 oz, 142 g)
• 2 shiitake mushrooms (1.75 oz, 50 g)
• 1 clove garlic
• 1 tsp ginger (grated, with juice; from 1-inch, 2.5-cm knob)
• 2 Tbsp potato starch or cornstarch
• For the Seasonings:
• 2 Tbsp soy sauce
• 1 Tbsp miso (I recommend awase or red miso, as they have a bolder flavor than white miso)
• 2 tsp toasted sesame oil
• 1 tsp Diamond Crystal kosher salt
• ⅛ tsp white pepper powder
• For Folding the Gyoza:
• 80 gyoza wrappers (approximately; buy 2 packages of Myojo brand gyoza wrappers (52 wrappers per package); or make Homemade Gyoza Wrappers)
• water (to fold and seal the wrappers)
• For Frying:
• neutral oil (1 Tbsp per batch)
• water (¼ cup, 60 ml per batch)
• toasted sesame oil (1 tsp per batch)
• For the Dipping Sauce:
• rice vinegar (unseasoned) (1 Tbsp per person)
• soy sauce (1 Tbsp per person)
• la-yu (Japanese chili oil) (optional; ⅛ tsp per person; you can make myHomemade La-yu)