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
30 to 50 dumplings
Asian or wild mushrooms, sliced
garlic cloves, minced
green onions, thinly sliced
Salt and pepper
1 or 2 packets
In This Recipe
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.