Tofu Salmon Gyoza

An alternative to the typical pork dumpling. These tofu & salmon-filled gyozas are easy to make and delicious.

½ pkg	Sunrise Medium Firm Tofu , mashed
100g	canned salmon
1	green onion stem , chopped
2	garlic cloves , finely chopped
1 tbsp	fresh ginger , finely chopped
¼ cup	cilantro , chopped
1 pinch	sugar
½ tsp	salt
½ tsp	pepper
½ pkg	Shanghai dumpling wrappers (round shaped)
2 tbsp	water
	vegetable oil for frying

In a large bowl, mash together tofu and salmon.
Mix in green onion, garlic, ginger, cilantro, sugar, salt and pepper.
Spoon 5 mL (1 tsp.) of the mixture onto the center of each dumpling wrapper.
To seal each dumpling, use your finger to “brush” water onto the edges of the dumpling wrapper. Fold the wrapper into a half-moon shape, then press and crimp edges firmly.
Heat oil in a large frying pan and brown sides of the dumpling until golden brown.
Add 15ml of water to browned dumplings and cover with lid. Steam and cook until the water evaporates. Repeat cooking process until all dumplings are cooked.
Serve with dipping sauce.