Crispy Vegan Gyoza Potstickers

Mash the firm tofu in a bowl. Finely chop the spring onions, cabbage and mushrooms. Warm a large skillet over medium heat with 2 tbsp of the sesame oil; add the crushed garlic, minced ginger and red pepper flakes, cooking 1 minute until fragrant. Stir in the tofu, veg, 1 tbsp of the soy sauce, 1 tbsp of the maple syrup, 1 tsp of the garlic powder and the onion powder. Cook until the liquid evaporates, about 8–10 minutes. Let 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 heat with 1 tbsp of 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 ¼ cup water, cover quickly, and steam 5–6 minutes until the water cooks off. Uncover and cook 1 minute more to re-crisp. Repeat with remaining batches, adding more sesame oil as needed.

Whisk the toasted sesame oil, the remaining 2 tbsp of maple syrup, the remaining 4 tbsp of soy sauce, the rice vinegar and the remaining ¼ tsp of 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.