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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
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