Gyoza Sayur (Vegan/Vegetarian)

Bahan-bahan (80 porsi)

• 1 package extra firm tofu ((12 oz, 340 g))
• 2 leaves cabbage ((5 oz, 142 g))
• ⅛ head red cabbage ((3.5 oz, 100 g))
• 1 tsp Diamond Crystal kosher salt ((for the cabbage))
• 2 inches carrot ((2 oz, 57 g))
• ½ onion ((3 oz, 85 g))
• 2 g reen onions/scallions ((1.6 oz, 44 g))
• 4 king oyster mushrooms (eringi) ((5 oz, 142 g))
• 2 shiitake mushrooms ((1.75 oz, 50 g))
• 1 clove garlic
• 1 tsp ginger ((grated, with juice; from 1-inch, 2.5-cm knob))
• 2 Tbsp potato starch or cornstarch
• 2 Tbsp soy sauce
• 1 Tbsp miso ((I recommend awase or red miso, as they have a bolder flavor than white miso))
• 2 tsp toasted sesame oil
• 1 tsp Diamond Crystal kosher salt
• ⅛ tsp white pepper powder
• 80 g yoza wrappers
• water ((to fold and seal the wrappers))
• neutral oil ((1 Tbsp per batch))
• water ((¼ cup, 60 ml per batch))
• toasted sesame oil ((1 tsp per batch))
• rice vinegar (unseasoned) ((1 Tbsp per person))
• soy sauce ((1 Tbsp per person))
• la-yu (Japanese chili oil)