Smoked Tofoo Gyoza

Do this stuff

Finely chop all the ingredients and place in a mixing bowl. Add the marinade and mix well Mix all dipping sauce ingredients and set aside.
To make the gyoza – place filling in the centre of the dough. Fold the bottom centre over the filling to form a semicircle and pinch the top tight.
Pinch the 2 corners of the semi-circle together leaving 2 symmetrical ‘ear’ shapes between your centre fold and the corner folds.
Now pinch the ears in towards you to make 4 layered folds
Create a ‘half moon’ shape so that the dumplings sit easily on a plate
In a wok filling ? way up with oil over a high heat, deep fry dumplings until golden brown, approx 4 – 5 minutes. Remove from oil and drain onto a kitchen towel to remove excess oil before serving.
Alternatively: blanch the dumplings in boiling water for 2 minutes. Meanwhile, heat 2 tbsp vegetable oil in a frying pan on a high heat. Once blanched and removed from water, place dumplings in the pan – base down (your series of folds should sit on top). Turn the pan down to medium heat and fry the dumplings until the base is golden brown and crispy. Remove from the pan onto a serving plate.
Serve with the dipping sauce.