Vegetable-Miso Dumplings

M-J’s Vegetable-Miso Dumplings

First, I chopped carrots, Napa cabbage, celery and onion and put it all on a baking sheet into a medium-hot oven, for about twenty minutes. Then, I mixed the crispy vegetables with miso and a bit of water. Using Nasoya won ton skins (available at Wal-Mart for $2.74 a packet) and small dish of egg-white to dab onto the inner edges, I filled my dumplings. They were steamed for a half-hour, then lightly sautéed in sesame oil until one side was browned a bit, then a fourth-cup of water was added to the pan which was then covered, and cooked the dumplings a further five minutes or until the water had almost evaporated.

Cooking Gyoza (Dumplings)
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Elegant Vegetable Soup with Miso

I used the poaching-liquid from a batch of chicken-breasts, a tablespoon of miso, home-grown beets, parsley, poblano peppers, carrots, celery and a packet of shirataki noodles made from soy to make this health-promoting soup. Following the example of French chefs through the ages, I did not let the liquid from poaching chicken go to waste.

©M-J de Mesterton
The elegant vegetable soup is ready to serve.

Elegant Vegetable Soup with Miso

I used the poaching-liquid from a batch of chicken-breasts, a tablespoon of miso, home-grown beets, parsley, poblano peppers, carrots, celery and a packet of shirataki noodles made from soy to make this health-promoting soup. Following the example of French chefs through the ages, I did not let the liquid from poaching chicken go to waste.
©M-J de Mesterton
The elegant vegetable soup is ready to serve.

Elegant Vegetable Soup with Miso

I used the poaching-liquid from a batch of chicken-breasts, a tablespoon of miso, home-grown beets, parsley, poblano peppers, carrots, celery and a packet of shirataki noodles made from soy to make this health-promoting soup. Following the example of French chefs through the ages, I did not let the liquid from poaching chicken go to waste.
©M-J de Mesterton
The elegant vegetable soup is ready to serve.

Elegant Vegetable Soup with Miso

I used the poaching-liquid from a batch of chicken-breasts, a tablespoon of miso, home-grown beets, parsley, poblano peppers, carrots, celery and a packet of shirataki noodles made from soy to make this health-promoting soup. Following the example of French chefs through the ages, I did not let the liquid from poaching chicken go to waste.
©M-J de Mesterton
The elegant vegetable soup is ready to serve.

Elegant Vegetable Soup with Miso

I used the poaching-liquid from a batch of chicken-breasts, a tablespoon of miso, home-grown beets, parsley, poblano peppers, carrots, celery and a packet of shirataki noodles made from soy to make this health-promoting soup. Following the example of French chefs through the ages, I did not let the liquid from poaching chicken go to waste.
©M-J de Mesterton
The elegant vegetable soup is ready to serve.