For the Dumplings
4 oz green, napa, or savoy cabbage
8 oz soft tofu, drained
5 oz mushrooms, sauteed (button are great, shitaake is better)
½ yellow onion, cut into chunks
1-inch piece ginger, peeled
4 cloves garlic
4 scallions, trimmed and roughly chopped
2 tsp salt
1 Tbsp cornstarch
1 Tbsp sesame oil
Vegetable oil, for frying
30 gyoza skins (3-inch wonton wrappers)
For the Egg Wash
1 egg, mixed with 2 Tbsp water
Candy or deep-fry thermometer
Spider or slotted spoon
1. Bring a large pot of salted water to a boil over high heat. Drop in the cabbage; cook for 3 minutes or until fork-tender. Use a slotted spoon to transfer the cabbage to the food processor; pulse until finely chopped. Empty the cabbage into a clean dish towel set into a large colander to drain.
2. Add the tofu to the cabbage. Twist the towel closed; holding it over the sink, squeeze as much moisture as possible out of the mixture, then open the towel and transfer the mixture to a mixing bowl.
3. Combine the mushrooms, onion, ginger and garlic in the food processor. Pulse until finely chopped, then add the mushroom mixture to the cabbage mixture along with the scallions, egg, salt, cornstarch, and sesame oil. Taste and adjust seasoning as necessary.
5. Pour the oil into a heavy-bottomed pot or deep-fryer to a depth of 3 inches and place over high heat; using a candy or deep-fry thermometer, heat the oil to 375 degrees. Have the egg wash in a small bowl or ramekin nearby.
6. Working with one gyoza wrapper at a time (keep the others covered so they don’t dry out), place a generous teaspoon of filling at the center of the wrapper. Use your fingers to paint the egg wash halfway around the edge of each wrapper, then fold over to form a triangle, pinching the edges together firmly. Repeat to form 25 to 30 dumplings, using all of the filling.
7. Carefully add 8 or 10 dumplings to the hot oil; fry for 3 to 4 minutes or until golden brown, monitoring the oil temperature closely and adjusting the heat to make sure the dumplings fry at that constant temperature.
8. Serve with Korean dipping sauce (recipe below).
Korean Dipping Sauce
Makes about ¾ cup
½ cup soy sauce
½ tsp sesame oil
1 scallion, cut thinly on the bias
2 cloves garlic, grated on a microplane
½ tsp sugar
A few cracks of black pepper
1 Tbsp gochujang
1. Combine all ingredients in a small bowl.