Crispy Vegan Gyoza Potstickers

Mash the firm tofu in a bowl. Finely chop the spring onions, cabbage and mushrooms (by hand or in a processor). Warm a large skillet over medium heat with 2 tbsp sesame oil; add the crushed garlic, minced ginger and red pepper flakes, cooking 1 minute until fragrant. Stir in tofu, spring onions, cabbage, mushrooms, soy sauce, maple syrup, garlic powder and onion powder. Cook, stirring, until the vegetables release liquid and it evaporates, about 8–10 minutes. Let the filling cool completely.

Add the all-purpose flour to a mixing bowl. Measure ¾ cup hot water at about 120°F (50°C) and pour over the flour. Mix with a fork until shaggy pieces form, then bring together by hand into a ball, gathering any dry bits.

Transfer the dough to a lightly floured surface and knead about 3 minutes until fairly smooth and not sticky. Place in a bowl, cover, and rest 60 minutes.

Divide dough into 4 pieces. Working with one at a time on a lightly floured surface, roll into a thin sheet, dusting lightly as needed. Cut circles with a round cutter; re-roll scraps and cut again. Gently roll each circle thinner so it’s flexible and round. Arrange wrappers on a parchment-lined tray. Repeat with remaining dough to make about 30 wrappers.

Place 1 tbsp filling in the center of a wrapper. Fold in half to enclose, pressing edges to seal. Bring the two corners toward each other and pinch to stick so the dumpling forms a rounded, flower-like shape. Set on the tray and repeat with remaining wrappers.

Heat a medium skillet over medium with 1 tbsp sesame oil, tilting to coat. Add 8 dumplings (or as many as fit comfortably) and cook 2–3 minutes until the bottoms are golden. Carefully pour in ½ cup water, cover, and steam 5–6 minutes until the water cooks off. Uncover and cook 1 minute more to re-crisp the bottoms. Repeat with remaining dumplings, adding 1 tbsp oil per batch as needed.

Whisk toasted sesame oil, maple syrup, soy sauce, rice vinegar and garlic powder in a small jug until combined.

Transfer dumplings to a platter and sprinkle with sesame seeds and chopped spring onions. Serve warm with the dipping sauce.