Miso Soup and Gyoza

Miso Soup and Gyoza Dish Guide

For the Soup

4 cups water

8 oz firm tofu, drained and diced

2 green onion greens, thinly sliced

Handful of dried wakame seaweed, cut into strips

Dashi powder

1/3 cup miso paste

Slowly bring the water to a simmer and add dashi powder per your brand’s directions. Add in the seaweed and the miso. Slowly stir and integrate the miso into the broth. Keep to a simmer, do not bring to a hard boil. Add in the diced tofu and simmer for 5-7 minutes. Add the spring onions right before serving.

For the Gyoza

1 lb ground pork

2 cloves garlic, crushed

2 green onions, finely sliced

1 T minced ginger or ginger paste

1 T sambal or hot chili garlic paste (optional)

1 cup shredded green cabbage (loosely packed)

½ t toasted sesame oil

2 T soy sauce

Ground black pepper to taste

1 pack dumpling wrappers

1 cup water

2 T olive oil for frying

Additional green onions for garnish

Dipping sauce

2 T soy sauce

1 T brown sugar or honey

1 t rice wine vinegar

1 t sambal or sriracha

½ t toasted sesame oil

Mix dipping sauce ingredients together and set aside.

Mix all ingredients from the pork through the pepper in a bowl until well-combined. Lay down 6-8 dumpling wrappers and place a heaping teaspoon of filling in the center of the wrapper. Using your finger or a small brush, brush water around the edge of the wrapper. To seal, pleat one edge of the dough at ¼” intervals and press into the other edge of the wrapper until it is sealed from edge to edge (the video will give you better idea of how to do this pleat and press). Repeat with remaining wrappers until you run out of filling. The recipe should yield 36-48 gyoza depending on the size of the wrapper and how full they are stuffed.

Put 1 T of olive oil in a skillet over medium high heat and add in the gyoza with the flat bottom down in a single layer. Cook for 4-5 minutes or until golden brown on the bottom. Splash in about ¼ cup of water and tightly cover the pot with a lid. Steam for 2-3 minutes more or until the wrappers are tender and water has evaporated. Depending on size of skillet you may want to add slightly less or more water to steam. Repeat with remaining gyoza, keeping cooked dumplings warm under tin foil.

Serve on a platter with dipping sauce garnished with more sliced green onions.