This was vegetable
Gyoza dumpling soup.
The filling of
Gyoza was just vegetables - cabbage, scallion, garlic chive from our garden, and dried
Shiitake mushroom. No pork and/or shrimp that are common ingredients in
Gyoza. We wouldn't miss those because the dumpling were simply tasty with my special seasoning with fresh ginger, dried garlic,
Miso, sesame oil, black and white peppers, Japanese chicken soup powder, soy-sauce, and
Sake.
I used
Wonton wraps which are in square, not round like traditional
Gyoza wraps, so it's always a little challenging to make this Gyoza shaped dumplings. But I managed it. Pan-fry is a common way to cook
Gyoza, or boil and dip in sauce, so-called
Sui-Gyoza is another way, especially during winter. It seems J prefers
Sui-Gyoza, and also in soup like this. I like
Gyoza in any cooking way. My mother used to make deep-fried
Gyoza for my lunchbox when I was a child. That was pretty good too!
