Drain the tofu, cut into cubes and mash. Wash and prepare the vegetables.
Combine the tofu with the remainder of the ingredients and seasonings.
Lay out one of the gyoza wrappers in front of you. Dip your finger
in the water and moisten the edges of the wrapper.
Place a heaping teaspoon of filling in the middle of the wrapper.
Fold the gyoza wrapper over the filling and pinch the edges to seal
it shut. (You may want to use a cornstarch/water mixture to make
Heat 2 tablespoons oil in a large skillet or wok. When oil is ready,
carefully add the dumplings and cook on high heat until golden brown
(about 1 minute). Without turning the dumplings over, add 1/2 cup
of water and cover. Cook for about 1 minute to cook the raw filling
and then uncover and continue cooking until most of the liquid is
Serve the pot stickers with the burnt side on top, with pot sticker
dipping sauce or soy sauce mixed with minced ginger for dipping.