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class Recipes

Gyoza Dumplings and Miso Soup

3/13/2017

3 Comments

 
Japanese Gyoza Dumplings Recipe




Gyoza Dumpling Ingredients:


  • 1 small-sized napa cabbage
  • 1 pound ground turkey (or ground chicken, beef, shrimp, pork, etc..)
  • 1 package wonton wrappers
  • 4 green onions
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • salt and pepper, 1/2 tsp each


Dipping sauce:


  • mix 1/4 cup rice wine vinegar with 1/4 cup soy sauce




Instructions:


1. Finely mince the cabbage, garlic, and ginger, and mix together in bowl. Mix together with salt and pepper.


2. Fill and fold the wonton wrappers with the filling.


3. Add 1 teapsoon oil to a frying pan and fry the dumplings for 2 minutes on medium high.


Add 1/2 cup water to pan, cover with a lid and cook for about 4 more minutes on high heat. Remove from pan and enjoy!


Miso Soup (serves 3-4)​

  • 3 cups water or homemade dashi (dashi is made by soaking a handful of dried shiitake mushrooms in water, and using that water for the soup)
  • 3 Tbsp. miso (I use mild miso, called “awase” or white miso)
  • 6 oz regular or silken tofu
  • 2 tsp. dried ready-to-use wakame (wakame is seaweed; this is optional)
  • 1 green onion/scallion (sliced finely)
  • ½ pack of enoki mushrooms (optional; chop off stems and wash)
  • 1 piece fried tofu skin (called “aburrage”), sliced into ½ inch strips


For quick dashi (instead of homemade dashi)
  • 3 cups water
  • 1 dashi packet or 1¼ tsp. dashi powder
    ***If you don't have homemade dashi or quick dashi ingredients, just use water, it'll still taste good! :). Dashi is umami-infused water! Creates a deeper flavor for the soup, but I would say not entirely necessary.

Instructions:
  1. In a medium saucepan, add 3 cups or more of water/homemade dashi. You can add more water if it is for a bigger party, and add miso to taste.



  2. Bring water or dashi to a boil over medium high heat. After it reaches boiling, reduce the heat to medium low and simmer.



  3. Finely slice the green onion and put the dried wakame (optional) and green onion in each bowl.



  4. Put 1 Tbsp. of miso in a ladle (or strainer) and blend it with water/dashi until it is thoroughly mixed. Continue this process until miso is all used. Usually each cup of dashi, you will need about 1 Tbsp. of miso. If you add tofu in your miso soup, tofu dilutes the soup a little bit so you might want to add ½ Tbsp. more miso.



  5. Cut tofu into ½ cm cubes and add to the soup. Stir gently without breaking the tofu. Add in the enoki mushrooms and fried tofu skin (both optional) and cook for 4 minutes on a light simmer, until mushrooms are translucent and cooked.



  6. Return the miso soup to a slight simmer until heated through and pour into the bowls. Be careful not to boil the miso soup because miso will lose flavor.

    *If you don't have dashi packet or powder, see how to make homemade dashi stock.

    *Each brand or kind of miso has different level of saltiness; therefore, add miso 1 Tbsp. at a time and taste the soup before you add more miso.

3 Comments
https://www.magicreviews.org/ link
12/8/2018 08:34:22 pm

When talking about Japanese cuisines, people always tend to mention the sushi. What I always fail to hear during conversation is the amazing dish that is the Gyoza dumplings. If you haven't tasted some Gyoza dumplings then you are at a loss. I remember having my first time eating those wonderful Japanese snacks. They seemed like regular dumplings, however, their filling made them really different. The savory flavor of all the meat plus the added taste of the vegetables is amazing

Reply
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2/5/2021 04:56:12 am

Soups are healthy and we should take them often rather than only when you get sick. I always try a new soup from https://www.masterpapers.com/cpm-homework-help as I don't like to cook myself. They are hygienic and know the taste I like.

Reply
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3/11/2023 05:21:51 pm

Thankks great post

Reply



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