Ingredients Jump to Instructions ↓

  1. 1 Red onion - sliced

  2. 1 tablespoon 15ml Minced ginger

  3. 1 cup 237ml Sliced shiitake mushrooms

  4. 1 cup 237ml Shredded white cabbage

  5. 1 cup 110g / 3.9oz Shredded carrots

  6. 1 cup 146g / 5.1oz Chopped garlic chives or chives

  7. 1 teaspoon 5ml Freshly-ground white pepper

  8. 1/4 cup 4g / 0.1oz Chopped cilantro

  9. 1 Round dumpling skins, also called gyoza

  10. (preferably twin dragon brand)

  11. Salt - to taste

  12. Canola oil

  13. Spicy Soy Dipping Sauce

  14. 1/3 cup 78ml Thin soy sauce

  15. 1/3 cup 78ml Rice wine vinegar

  16. 1/3 cup 78ml Sliced scallions

  17. 1 teaspoon 5ml Sesame oil

  18. 1 tablespoon 15ml Sambal

Instructions Jump to Ingredients ↑

  1. In a wok or large saute pan, add a little oil and saute onions and ginger. Add the mushrooms and stir. Add the cabbage, carrots and chives. Season. When mixture is soft, place in colander to drain. Add the sesame oil and cilantro when mixture is cooled. Check for seasoning.

  2. Using the gyoza skins, make half-moon dumplings keeping the bottom flat. In a hot non-stick pan, coat with oil and place dumplings. When bottom gets brown, add 1/4 cup of water and immediately cover. This will steam the dumplings. Carefully watch the dumplings and completely evaporate the water so that the bottom gets crispy again and sticks to the pot.

  3. Serve with dipping sauce.

  4. SPICY SOY DIPPING SAUCE: Combine all ingredients.

  5. This recipe yields 20 to 24 dumplings.


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