6 oz. (about 1.5 cups) shiitake mushrooms, de-stemmed and chopped into small pieces
2 teaspoons soy sauce
1 cup napa cabbage, very thinly sliced
¼ cup scallions
¼ cup firm tofu, crumbled
¼ cup edamame, chopped
1 heaping teaspoon white miso paste
1 teaspoon rice vinegar
½ teaspoon chile garlic sauce
1 teaspoon sesame oil
optional - 1 teaspoon corn starch for cohesion
for the dumplings
15-20 round dumpling wrappers
small bowl filled with water, for assembly
ponzu or soy sauce for dipping
In a medium skillet, heat the olive oil over medium heat. Add the mushrooms and soy sauce and cook until soft, about 3 minutes. Reduce heat to medium-low and stir in the cabbage. Cook for another few minutes, just until the cabbage wilts down. Remove from heat and transfer to a medium bowl.
Add scallions, crumbled tofu, edamame, miso paste, rice vinegar, chile garlic sauce and sesame oil and mix well. (If it's too crumbly add 1 teaspoon of corn starch. You want it to stick together well enough to spoon into the wrappers).
Spoon up to 1 tablespoon of filling into each dumpling wrapper. Use your fingers to dab a bit of water around the edges of each wrapper. Fold the wrappers in half, over the filling, and pinch the edges shut.
Prepare your bamboo steamer by placing parchment paper on the bottom to prevent the dumplings from sticking. Place dumplings in the steamer with enough space between them so that they are not touching.
Steam dumplings in bamboo steamer over simmering water for 10-12 minutes. You can also steam them in a large skillet with ¼-1/2 inch water at the bottom.
Serve with soy sauce or ponzu for dipping.
The filling can be made ahead, I recommend making the dumplings to order because the wrappers dry out over time.
Frozen edamame is fine, thaw it before you start.
Serving size: serves 4 as an appetizer
Recipe by Love and Lemons at https://www.loveandlemons.com/shiitake-napa-cabbage-gyoza/