Mushroom Gyoza with Black Vinegar Dipping Sauce

You will need:

• 1 tablespoon vegetable oil
• ½ tablespoon toasted sesame oil
• 100 g mixed mushrooms (shiitake, brown, white, or wood ear), finely diced
• 100 g wombok (Chinese cabbage), finely sliced
• 100 g firm tofu, drained and finely diced
• ¼ cup chives, finely sliced
• 3 cloves garlic, finely grated
• 20 grams fresh ginger, finely grated
• 2 teaspoons tamari
• 2 teaspoons sake
• Pinch of salt & pepper, to season
• 25 egg-free gyoza wrappers
• Vegetable oil, to fry (or peanut oil)

• ¼ cup Chinese black vinegar
• 2 tablespoons tamari
• 2 tablespoons water
• 2 teaspoons sesame oil
• 1 red chilli, finely diced