Servings size:  2 pax (20 pieces)

Cuisines Tags: Vegan, dumplings, dashi soup stock

Ingredients:

• 2-3 cabbage leaves
• 1/2 bundle of chinese chive
• 1 abura-age (fried tofu pouch without oil)
• 20 dumpling (gyoza) wrapper
• 2 tbsp kudzu powder
• An appropriate amount of green onion
• An appropriate amount of ginger
• An appropriate amount of coriander

• <A>
• An appropriate amount of salt and pepper
• An appropriate amount of soy sauce
• 1 tbsp sesame oil

• <B>
• 1 tbsp dashi soup stock
• 2 tbsp soy sauce
• 1 tbsp plum vinegar

Instructions:

1. Finely chop cabbage, chinese chives, abura-age, green onion, ginger and coriander. 
2. Add some salt to the cabbage and let it sit in a colander for a few minutes, and then squeeze out as much liquid as you can. 
3. Put cabbage, chinese chives and abura-age in a large bowl and add ingredients <A> and kudzu powder, and then mix well. This mixture will be used as dumpling filling.
4. Take a spoonful of the dumpling filling and place it in the center of a dumpling wrapper. Wet the outer edge of the wrapper, and then fold into the desired shape. Repeat with the remaining fillings and wrappers.
5. Put the dumplings into the boiling water and stir occasionally until the dumpling floats on the top of the water.
6. Mix ingredients <B>  and a cup of boiling water in a bowl to make the dumpling soup.
7. Serve it in a bowl and add some dumpling soup, green onion, ginger and coriander on the top.

Recipe By: Cooking School Lima Certified Instructor Yasue Koharagi and Assistant Setsuko Oba

Related Product(s): 

Japanese Style Soup Stock, Dashi (Chinese Cuisine) 8 servings

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