2 tablespoons chopped fresh cilantro
2 green onions, cut into 2-inch pieces
1 garlic clove
1 (1/2-inch) piece peeled fresh ginger
1 cup sliced napa (Chinese) cabbage
1/2 cup chopped peeled Granny Smith apple
1 tablespoon less-sodium soy sauce
2 teaspoons mirin (sweet rice wine)
1/4 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
1/4 teaspoon kosher salt
The equivalent of 1 large egg white using EnerG egg replacer
6 ounces firm water-packed tofu, drained and finely chopped
20 gyoza skins
2 teaspoons sesame oil
1/2 teaspoon Asian chili sesame oil or other chili oil
Lime wedges (optional)
1. Combine cilantro, onions, garlic, and ginger in a food processor; process until finely chopped. Add 1 cup cabbage and the next 5 ingredients (through kosher salt); pulse 10 times or until finely chopped. Add ‘egg white’; pulse until combined. Place cabbage mixture in a medium bowl, and stir in tofu.
2. Moisten edge of gyoza skin with water, working with 1 skin at a time (cover remaining skins to keep them from drying). Spoon about 1 tablespoon tofu mixture into center of circle. Gather up edges of skin around filling; (Have a look at the video for an image of what they should look like) lightly squeeze skin to adhere to filling, leaving top of dumpling open. (If skins do not open enough to see tofu mixture, use the tip of a knife to separate dough and form pockets.) Repeat procedure with remaining skins and filling.
3. Place dumplings in a large bamboo steamer lined with parchment paper or cabbage leaves. Working in batches, steam for 9 minutes or until filling and wrappers are lightly firm. Combine oils, and drizzle over tops of dumplings. Serve with optional lime wedges.