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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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M-J’s Gyoza

Gyoza, the Famous Japanese Dumpling

Forming Gyoza: Brown Rice, Mashed Adzuki Beans, Miso and Vegetables are Encased in Thin Dough

Making Gyoza at Home: My Recent Recipe Includes Minced Spinach, Carrots, Brown Rice, Mashed Adzuki  Beans, Toasted Sesame Oil, Miso and Gomashio Wrapped in Round, Thin Bits of Dough. Fry them on one side, add a half-cup of water, and cook covered for ten minutes.

©M-J de Mesterton