The recipe is very simple but there are a couple of time consuming steps.
8 oz. firm tofu
4 or 5 white button mushrooms
1 medium carrot
1 celery stalk
1/2 yellow onion
1 tsp. garlic salt
1 tsp. liquid smoke
2 Tbl. Tamari or soy sauce
2 dozen wonton wrappers
4 Tbl. coconut oil
Chop carrot, celery, tofu and onion into large pieces. In a blender or food processor, combine the first 8 ingredients by running the blades at a low speed at first. You may need to use a spatula to manipulate the vegetables around. The goal is to get them pureed. This can take some time.
Pour the blend into a nonstick pan on Medium high heat. Stirring occasionally at first, allow the moisture to evaporate until the mixture resembles a dough. This can also take some time. Watch it closely and stir occasionally. Allow it to cook until it is light brown in color. Remove from heat.
Using about 1/2 Tbl. each of mixture, fill each wonton wrapper. Use water in a bowl to moisten your fingertips and seal each wrapper. Set them aside and allow them a few minutes to dry.
Heat a saute pan on Medium heat with the coconut oil. Fry each Gyoza until golden and place on a paper towel to drain excess oil.