Dumpling Soup

Name: Dumpling Soup
Ingredients: 1 bunch Asian or wild mushrooms, sliced; 1-inch pieces ginger, minced; 2 garlic cloves, minced; 5 green onions, thinly sliced; 1 packet firm tofu; Napa cabbage; Vegetable oil; Soy sauce; Mirin; Sesame oil; Salt and pepper; 1 or 2 packets Gyoza wrappers

12 ingredients

6 steps

Ingredients

1 bunch Asian or wild mushrooms, sliced
1-inch pieces ginger, minced
2 garlic cloves, minced
5 green onions, thinly sliced
1 packet firm tofu
Napa cabbage
Vegetable oil
Soy sauce
Mirin
Sesame oil
Salt and pepper
1 or 2 packets Gyoza wrappers

Directions

1

In a frying pan, saute ginger, garlic, and green onions in a little vegetable oil, until they're softened but not brown.
2

Raise the heat and add the mushrooms. Stir fry for a few minutes, then stir in some soy sauce, mirin, and salt and pepper to taste.
3

In a large mixing bowl, crumble the tofu with a fork or chopsticks.
4

Finely shred some napa cabbage, add it to the tofu together with the mushroom mixture. Stir well, add a little sesame oil, and more seasoning if needed.
5

Put a spoonful of ?lling in a sheet of gyoza wrapper (defrost if frozen). Seal the edges with a little cold water, and wrap the dumplings into half-moons. Pinch and pleat the edges.
6

Boil the dumplings in vegetable broth for a couple of minutes. Serve them piping hot in a bowl of broth, with a few strands of blanched baby bak choy, and cilantro leaves.