Gyoza/Dumplings

You can buy round gyoza/dumpling wrappers at many grocery stores. Pac choi, chard, collards or kale will all work great here. Cut greens finely and shred the roots you are using. You can add well drained crumbled tofu and finely diced mushrooms if you like. Make extra and place them on a cookie sheet to freeze. Once they are frozen, remove from the tray and place in freezer bags to freeze for up to 6 months.

Ingredients

• 1 bunch greens, any tough stems removed, finely chopped
  1/2 inch ginger, grated
  3-5 green onions
  2 cloves garlic, minced
  About 1/2 cup shredded carrots or radish
  1 teaspoon sesame oil
  Soy sauce, to taste
  Pinch black pepper
  1 package dumpling/gyoza wrappers

Directions

Mix first five ingredients together. To stuff dumplings, place a small amount of filling on the lower half of a wrapper. Moisten edges with water and fold top half down over filling. Trying to avoid any air pocket, press edges together to seal. To cook, heat 1 tablespoon of oil in a large skillet over medium high heat, add gyoza in a single layer. Cook until bottoms are golden brown. Add a couple tablespoons of water to pan and cover. Cook an additional 2-3 minutes. Serve dumplings with a premade dipping sauce or combine soy sauce with sugar, ginger and sesame oil added to it. Prepare frozen dumplings, straight out of the freezer, the same way.

Submitted by Sara Jones, Tucson CSA