Crispy Fried Gyoza Skins, Like Crispy Yakisoba Noodles

• 30 sheets Gyoza dumpling skins
• 3 thin sticks Chikuwa
• 4 leaves Chinese cabbage
• 15 pods Snow peas
• 1 stalk Celery
• 4 Dried shiitake mushrooms
• 1/2 Carrot
• 1 tsp Chicken bouillon (granules)
• 1 and 1/2 teaspoons Salt
• 1/2 tsp Chicken soup broth (granules)
• 1 tbsp Sake
• 1 tbsp Soy sauce
• 300 ml Water
• 1 tsp Sugar
• 1 tsp Ginger (grated)
• 1 tsp Sesame oil
• 5 tbsp Katakuriko
• 1 (to taste), added after serving Vinegar

1. Chop up the ingredients.
2. You can use the water that came out of the rehydrated dried mushrooms as part of the water marked with for extra flavor.
3. Quarter the gyoza skins.
4. Fry in 360F/180C oil.
5. Fry until crispy.
6. You can freeze any leftovers.
7. Saute the vegetables.
8. I lightly blanched the carrots and celery beforehand, so I started with the Chinese cabbage, but if you don't steam the veggies, start with the harder veggies first.
9. Gradually add in all the vegetables.
10. Add in the chikuwa last.
11. Once everything is heated through, mix together the ingredients, stir in, and bring to a simmer.
12. Stir in the katakuriko mixed with twice as much water.
13. Keep an eye on the thickness, and pour in when it's boiling.
14. Stir until the mixture is thickened.
15. Arrange the fried gyoza skins on a plate, then spoon the stir fry over Add vinegar to taste, and enjoy!

skins, chikuwa, cabbage, peas, celery, shiitake mushrooms, carrot, chicken, salt, chicken soup broth, sake, soy sauce, water, sugar, ginger, sesame oil, katakuriko, vinegar

Taken from cookpad.com/us/recipes/154688-crispy-fried-gyoza-skins-like-crispy-yakisoba-noodles (may not work)