Japanese Gyoza

4 servings Steps 8

One of the things I miss most from Tokyo is the Gyoza (dumplings). I used to eat them by the dozens...This version is Lean & Green, no carb loaded wrappers but you still get the great flavors and textures of the real thing! 頂きます (itadakemasu)!

ingredients

1 head Napa cabbage

1 lb ground turkey

3 green onions finely chopped

1-inch fresh ginger root finely chopped

2 garlic cloves finely chopped

3 shitake mushrooms finely chopped

1 tbl light soy sauce

1 tbl rice wine vinegar

1 pinch kosher salt

1 pinch ground black pepper

4 tbl sesame oil

¼ cup of water

Directions

1. Remove 3 cabbage leaves and microwave them for 30 seconds, remove the spine and finely chop

2. Grab a large bowl and combine the turkey, chopped cabbage leaves green onion, ginger, garlic and shitake, soy sauce, rice wine vinegar, 1 tbl sesame oil, salt and pepper

3. Remove the remaining green cabbage leaves (not the inner white leaves) microwave one by one for 30 seconds. Remove the spine can cut them in half lengthwise

4. Spoon about a tablespoon or so of the filling onto the cabbage leaf and roll it like a cigar

5. Heat the remaining 2 tbl sesame oil in a pan, place the gyoza into the hot pan and cook for about 4 minutes until browned on the bottom

6. CAREFULLY pour the water into the hot pan and cover (a glass lid is the best) for about four min so that the gyoza can steam

7. Remove the lid, add 1 more tbl sesame oil and cook for another minute or 2. Using a spatula remove the gyoza and enjoy with the dipping sauce.

8. For the sauce in a small shallow bowl combine 3 tbl light soy sauce, 1 tsp rice wine vinegar and a few squirts of Japanese chili oil

**Microwaving the cabbage leaves softens them so you can use them as the gyoza wrappers