Make Ahead

Dumpling Soup

February 11, 2011
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
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
In This Recipe
Directions
  1. In a frying pan, sauté 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.
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Living in Healdsburg, California. Designing on my computer, drawing with ink and watercolor, and cooking in my home kitchen.