Method
Ingredients
- 20 Stück gyoza wrappers
- 150 g white cabbage, very fine
- 100 g mushrooms, finely chopped
- 1 EL soy sauce
- 1 TL ginger, grated
- 1 EL oil
- 2 EL soy sauce for dipping
- 1 EL rice vinegar
Method
- Knead the cabbage with a pinch of salt, squeeze it dry and mix it with mushrooms, soy sauce and ginger.
- Put a teaspoon on each wrapper, wet the edges and press them shut.
- Fry in the oil for 2 minutes, add 80 ml water, cover and steam for 6 minutes.
- Stir the soy sauce with the rice vinegar and serve it alongside.
