- 1 tbsp minced ginger
- 1 small onion, chopped finely
- 4 shiitake mushrooms, choppedfinely
- 1½ cups cabbage, choppedfinely
- 1 large carrot, choppedfinely
- 1 bunch chives, finely chopped
- 2 dashes of white pepper
- Sesame oil
- Shaoxing wine
- Soy sauce
- 1 tbsp Sugar
Chop up everything, then cook in a bit of oil in a pan in this order: onion & ginger, carrot, mushrooms, cabbage. Once one ingredient is cooked, add the next. Take it off the heat and stir in the seasonings and chives. Taste and adjust seasonings.
Take your dumpling wrappers (read this post for how to make dumpling skins). Spoon filling into the middle, then start pinching the edges together into the centre.
For cooking instructions, read my post on gyoza. Alternatively, you can just steam the dumplings but I do not recommend boiling them. The dumpling skin isn’t suitable for boiling. Also the dumplings may stick…
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