more awesome vegetarian stuff for
Ingredients
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1 c. firm tofu, squeezed and dry //optional//
1 egg, beaten //optoinal//
1 red onion, sliced
1 tbsp. ginger, minced
1 tbsp. red pepper //optional//
1 c. sliced shiitake mushrooms //optional//
1 c. white cabbage, shredded
1 c. carrots, shredded
1 c. chives, chopped
1/4 c. waterchestnuts (or bamboo shoots), finely diced //optional//
1 tsp. garlic powder
1 tsp. white pepper
1 tsp sesame oil
1/4 c. cilantro, chopped
1 package round dumpling skins (gyoza skins)
salt to taste
canola (or peanut) oil to fry

Preparation
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Cut drained tofu into 1/4" cubes, set aside.

In a wok (or lg. saute pan,) add a bit of oil, saute onions & ginger.
Add 'shrooms, stir. add cabbage, carrots, waterchestnuts, chives, and egg.
(Make sure the egg is completely cooked!)
Season with salt & pepper.
When all veggies are wilted, drain in collander.
Add sesame oil, cilantro, and tofu when the veggies have cooled, stir!

Make half moon dumplings with the gyoza. (Use ~ 1/2 rounded tsp. of filling in each)

** To do that, take a gyoza round, brush the edges with water, drop the filling in the middle, fold over and crimp well! **

Make sure the bottoms are flat!!
In a non-stick pan, coat bottom with oil, add dumplings and fry until brown.
Immediately add 1/4 c. water after so they'll steam.
Wait for water to completely evaporate, make sure the bottoms get crispy again

Sauce
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1/3 c. soy sauce
1/3 c. rice wine vinegar (apple cider vinegar if rice wine isn't available)
1/3 c. scallions, sliced
1 tsp. sesame oil

Mix, dunk, and enjoy!

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!!!! NOTE: !!!!
These can be steamed to cut down on fat if wanted. (that's the "dumpling" part)
I like the crunchy bits, myself!

Also, this isn't a pic of my product, I got it off of Google Images. I plan to make some today though! (But yeah, they look like that when they're done)