Crumble the firm tofu into a bowl and press lightly with paper towel to remove excess moisture. In a hot skillet over medium heat, add 1 tsp neutral oil and sauté chopped mushrooms until browned, about 4–5 minutes. Add shredded cabbage and a pinch of salt and cook until softened, about 3 minutes. Remove vegetables to a bowl and let cool slightly.

Once the vegetable mixture is warm (not hot), add the crumbled tofu, sliced scallions, grated ginger, minced garlic, soy sauce, mirin, sesame oil, white pepper and cornstarch. Mix thoroughly until combined and slightly sticky. Taste and adjust seasoning (add up to 1 tsp more soy sauce or a pinch more salt if needed).

Assemble dumplings

Place a gyoza wrapper on a clean work surface. Put about 1 tsp to 1 1/2 tsp of filling in the center (roughly 1 tablespoon). Wet the outer rim of the wrapper with a little water using your fingertip. Fold in half and pleat one side to create 6–8 small pleats, sealing firmly. Repeat until all wrappers are filled (yields ~24 dumplings). Keep finished dumplings covered with a damp towel to prevent drying.

Pan-fry and steam (potsticker method)

Heat a nonstick or cast-iron skillet over medium-high and add 2 tbs neutral oil. Arrange dumplings in the pan flat-side down without overcrowding. Fry until the bottoms are golden brown, about 2–3 minutes. Carefully add 1/2 cup water to the pan (it will steam vigorously), then immediately cover with a tight-fitting lid and reduce heat to medium-low. Steam for 4–5 minutes until wrappers are translucent and filling is cooked through. Remove lid and cook uncovered 30–60 seconds to crisp the bottoms again. Transfer to a plate.

Miso Soup

Warm dashi stock in a small saucepan over medium heat until just under a simmer. In a small bowl, whisk the white miso with a few tablespoons of warm dashi until smooth to prevent lumps.

Turn the heat down to low (do not boil miso). Add the miso slurry back into the pot and stir gently to combine. Add cubed soft tofu and rehydrated wakame. Heat gently for 1–2 minutes until warm. Taste and adjust—if you need more saltiness add a little soy or more miso, but avoid boiling.

Ladle into bowls and garnish with sliced scallions. Keep warm until serving.

Greens & Charred Corn

Heat a large skillet or cast-iron pan over medium-high heat. Add butter or 1 tbs neutral oil and then add corn kernels in an even layer. Cook without moving for 2–3 minutes to develop char, then stir and cook another 2 minutes until browned in spots. Season with 1/4–1/2 tsp salt. Remove corn to a bowl.

In the same pan, add baby bok choy or mixed greens, cut-side down if halved, and cook over high heat for 1–2 minutes until charred. Add 1 tsp soy sauce and continue to cook, tossing, until greens are wilted but still bright, about 1–2 more minutes. Return charred corn to pan, toss to combine, and heat through. Keep warm.

Toppings & Serving

Make dipping sauce: combine ponzu (or soy) with rice vinegar in a small bowl. Add a few drops of chili oil to taste and stir. Place chili oil, togarashi and toasted sesame seeds in small bowls for sprinkling.

Plate: arrange a bed of warm greens and charred corn on each plate. Place 6 vegetable gyoza per serving on top or alongside the greens. Spoon a little chili oil over dumplings if desired and sprinkle togarashi and toasted sesame seeds over the whole plate. Serve hot with miso soup on the side and lime wedges for squeezing.