Hi Kyle, it will work, but the filling will end up more dry than using frozen tofu. I'd probably recommend adding some liquid (some kind of stock) to the mixture. Enough so the mixture isn't pasty, but not so much that it becomes soggy.

Hi Eric, I'm glad to hear you enjoyed this! Yea, freezing tofu is usually a bad thing that happens when the back of the fridge gets too cold, but the spongy texture it creates is perfect for subbing in for meat. It works for other ground meat dishes like chili or spaghetti too. Since it doesn't have much flavor or umami on its own, the trick is to pair it with food that has a lot of amino acids like mushrooms, onions, tomatoes, etc.

I loved this! Was a little skeptical about the whole freezing the tofu thing but it worked great. I made this side by side with a more normal gyoza recipe and the aromas were very similar. Definitely, recommended in my opinion.

Hi Lara, I'm glad to hear you enjoyed them! The starch is there to prevent the juices from the veggies from leaking out and it also helps bind everything together (like how meat clumps together when you cook it). As for the excess filling, there's a couple possibilities. The first one is that your wrappers may have been smaller than the ones I used. The second is that you may have included a little less filling in each potsticker than I did. Because the filling is pretty crumbly I know it's difficult to get a ton of filling into them while still being able to close them, but I think as you practice you'll be able to stuff a bit more filling into each one. I hope that helps!