Preparation

1. For the filling: Drain and crumble the tofu in a fine strainer and press it well to remove as much water as possible. In a bowl, combine all the dumpling ingredients and add the crumbled tofu. Mix well by hand until the filling is smooth.
2. To assemble the dumplings: Place 2 teaspoons of filling on the round gyoza wrappers and press down firmly in the center. Moisten half of the edge and fold in half, either simply or by creating classic half-moon pleats, ideal for pan-fried dumplings. At this stage, the dumplings can be frozen first on a baking sheet and then stored in a resealable freezer bag.
3. For the sauce: Combine all the ingredients in a small saucepan and bring to a boil to dissolve the powdered dashi. Keep warm.
4. To cook: Steam or pan-fry the dumplings. For crispy dumplings, pour a dash of vegetable oil into a nonstick skillet and add about 15 dumplings at a time. Start the heat at medium-high. Heat for 2 minutes, then pour in ½ cup of cold water with 1 heaping teaspoon of diluted cornstarch. Cover and steam for 3 minutes, remove the lid and continue cooking until the liquid has completely evaporated and the starch begins to brown and create a crispy lace.
5. Serve the dumplings with agedashi sauce and, if desired, grated daikon, shichimi togarashi spices, bonito flakes, and radish sprouts.

Yield: 60 dumplings

NOTES

Powdered dashi, bonito flakes, and shichimi togarashi spices are essential ingredients in Japanese cuisine. They can easily be found in any good grocery store specializing in Asian products.

For a recipe for homemade shichimi togarashi spice mix, visit the JM_cuisine website.

Photos and recipe: JM_cuisine by Jonathan Michaud

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