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.