HAKUSAI GYOUZA

(Dumplings with Chinese cabbage leaves)

It's fun to have something that's easy to cook and good for you too!

Photos: 1995/10/01, Made on: 1997/06/01

Reference book: "NHK KYOUNO RYOURI" Junuary issue/1995 pp.90-91.

Ingredients serves: 4

18-20 GYOUZA(Chinese dumplings)
One half or one third HAKUSAI(Chinese cabbage)
1-2 NEGI(leeks)
A piece of ginger (20-30g)
4 teaspoon Sesame oil
2 tablespoons Vinegar
2 tablespoons Soy sauce

Cooking time
minutes Pictures Comments

1
|
2 (1) Cut the HAKUSAI into 5 mm strips.

1
|
2 (2) Cut the NEGI thin (diagonally) to the end of the green part.

1
|
2 (3) Cut the ginger into fine strips.

1 (4) Put the Gyouza on a heat resistant plate.

1 (5) Add the HAKUSAI, NEGI and ginger on the GYOUZA. If you're wondering if this is too much, it should look like this picture.

1 (6) Sprinkle a tablespoon of equal parts seasoning vinegar and soy sauce.

3
|
5 (7) Wrap the plate and then cook by microwave for about 3-5 minutes.

(8) This picture was taken after heating. Compare pictures 6 and 7. The food seems to have decreased alarmingly by 8. Don't panic-this is normal.

1
|
2 (9) Last, sprinkle about 1 teaspoon of hot sesame oil on it.

Cooking time minutes	Pictures	Comments


1 \| 2		(1) Cut the HAKUSAI into 5 mm strips.
1 \| 2		(2) Cut the NEGI thin (diagonally) to the end of the green part.
1 \| 2		(3) Cut the ginger into fine strips.
1		(4) Put the Gyouza on a heat resistant plate.
1		(5) Add the HAKUSAI, NEGI and ginger on the GYOUZA. If you're wondering if this is too much, it should look like this picture.
1		(6) Sprinkle a tablespoon of equal parts seasoning vinegar and soy sauce.
3 \| 5		(7) Wrap the plate and then cook by microwave for about 3-5 minutes.
		(8) This picture was taken after heating. Compare pictures 6 and 7. The food seems to have decreased alarmingly by 8. Don't panic-this is normal.
1 \| 2		(9) Last, sprinkle about 1 teaspoon of hot sesame oil on it.