Method
Ingredients
- 16 Stück gyoza wrappers
- 100 g white cabbage, fine
- 80 g mushrooms, chopped
- 1 EL soy sauce
- 800 ml vegetable stock
- 2 Stück spring onions
Method
- Mix the filling from cabbage, mushrooms and soy sauce and seal the dumplings.
- Boil the stock and cook the dumplings in it for 6 minutes.
- They are done when they float and the wrapper looks translucent.
- Serve with spring onions.
