Steps

1. Wrap 150g of firm tofu in double layers of paper towel, place in a microwave-safe container, and heat in a 600W microwave for 3 minutes. [This is the key!] If you have time, you can also weigh it down with a heavy object and drain for about 30 minutes.
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2. After heating, carefully remove the paper towel, being mindful of burns.
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3. Add the drained tofu and 1 can of drained canned tuna, and mix while crumbling the tofu.
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4. To the mixed tofu and tuna, add 1 tbsp potato starch, 1 tsp chicken stock powder, 1 tsp sesame oil, 1 tsp grated garlic, and 1 tsp grated ginger.
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5. Add 1/2 stalk of finely chopped green onion and mix until the mixture is uniform.
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6. Arrange the gyoza wrappers on a flat surface and place the filling in the center.
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7. Wet the edges of the gyoza wrappers with water.
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8. Fold the wrappers in half and pinch the edges together to seal. [This is the key!] Pinching from the center upwards and squeezing out the air inside will result in a neat finish.
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9. Add about 1 cm of oil to a frying pan and heat the pan and oil.
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10. Reduce heat to medium and arrange the gyoza in the frying pan.
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11. Once browned on one side, flip them over and pan-fry until the surface is a golden brown color.
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12. When both sides are golden brown, remove them to paper towels to drain the oil.
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13. Pan-fry the remaining gyoza in the same manner.
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