Dumpling Soup

• 1 bunch Asian or wild mushrooms, sliced
• 1-inch pieces ginger, minced
• 2 garlic cloves, minced
• 5 green onions, thinly sliced
• 1 packet firm tofu
• Napa cabbage
• Vegetable oil
• Soy sauce
• Mirin
• Sesame oil
• Salt and pepper
• 1 or 2 packets Gyoza wrappers

1. In a frying pan, saute ginger, garlic, and green onions in a little vegetable oil, until they're softened but not brown.
2. Raise the heat and add the mushrooms. Stir fry for a few minutes, then stir in some soy sauce, mirin, and salt and pepper to taste.
3. In a large mixing bowl, crumble the tofu with a fork or chopsticks.
4. Finely shred some napa cabbage, add it to the tofu together with the mushroom mixture. Stir well, add a little sesame oil, and more seasoning if needed.
5. Put a spoonful of ?lling in a sheet of gyoza wrapper (defrost if frozen). Seal the edges with a little cold water, and wrap the dumplings into half-moons. Pinch and pleat the edges.
6. Boil the dumplings in vegetable broth for a couple of minutes. Serve them piping hot in a bowl of broth, with a few strands of blanched baby bak choy, and cilantro leaves.

asian, ginger, garlic, green onions, cabbage, vegetable oil, soy sauce, mirin, sesame oil, salt, packets gyoza wrappers

Taken from food52.com/recipes/9498-dumpling-soup (may not work)