If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: To celebrate Chinese New Year, I made dumplings with mushrooms, tofu, and napa cabbage. My boyfriend helped wrapping the little parcels, and we boiled them in a homemade vegetable broth with baby bak choy. —Sharon Hwang
Makes 30 to 50 dumplings
- 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
- Sesame oil
- Salt and pepper
- 1 or 2 packets Gyoza wrappers
- In a frying pan, sauté ginger, garlic, and green onions in a little vegetable oil, until they’re softened but not brown.
- 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.
- In a large mixing bowl, crumble the tofu with a fork or chopsticks.
- 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.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Dumplings
The Key to Okonomiyaki
Meet your new favorite Japanese dish
Your new favorite Japanese dish.
Bring some flare to your cookout.
Life's better with snacks.
You haven't thai'd this before.
A better basket.