Vegan Gyoza

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1 pacakge firm tofu frozen, thawed, washed

1/2 cup quinoa

200 grams cabbage (7 ounces)

4 scallions minced

2 large cloves garlic grated

1 inch knob ginger (about 1 tablespoon)

2 tablespoons sesame oil

1 tablespoons soy sauce

1 tablespoon sake

1 tablespoon potato starch

1 teaspoon salt

1/4 teaspoon white pepper

2 dried shiitake mushrooms

40 gyoza wrappers (a.k.a. potsticker wrappers)

vegetable for frying

2 tablespoons soy sauce

2 tablespoons rice vinegar

chili oil (optional)

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