Put all ingredients in a bowl and mix everything together well.
For the vegetarian filling:
Drain the tofu well or weigh it down a little so that as much moisture is removed as possible. Then mash into small crumbs with a fork.
Mix the miso paste with soy sauce, sesame oil, pepper and salt in a small bowl.
Then mix the mixed sauce with the tofu crumbs and the remaining ingredients in a bowl.
To fill the dumplings, put a heaped teaspoon of the filling in the center of a Gyoza leaf. Brush the edges lightly with water and first fold the Gyoza leaf in the middle once and press it lightly. Now fold over from the middle to the left and right approx. 3 - 4 times. Make sure that there is as little air as possible in the pockets.
Now either steam the folded gyoza in a steamer for about 10 minutes or alternatively fry it in a pan in a little oil over medium heat so that the base is golden brown and crispy. And then add about 80 ml of water and cook on a higher heat with the lid closed until the water in the pan has evaporated.
A little soy sauce and chili oil go well with the dipping.