Dumpling Soup

1. 1

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

2. 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. 3

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

4. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

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