Rebekah and Greg's Veggie Gyoza

Adapted from Cooking Light

Ingredients

Skin

Wonton skins store bought

Filling

3 cups finely chopped shitake mushroom caps
3 cups finely chopped green cabbage
1 tablespoon sesame oil
1 Red onion finely chopped
1/2 cup green onion
3 tablespoons soy sauce
3 tablespoons grated ginger
4 glove garlic
1 tablespoon rice vinegar
2 tablespoon sweet rice wine
2 tablespoon starch

EDITOR's NOTE: You can replace the sweet rice wine with red wine.

Dipping Sauce

1/4 soy sauce
1 tablespoon rice vinegar
1/2 tablespoon sriracha sauce
2 tablespoon green onion
1 teaspoon sesame oil

Directions

1) Hydrate mushrooms, remove from water and squeeze water out.

2) Finely chop and cook over medium heat on greased pan. Cook for4-5 minutes.

3) Add cabbage, onion, and sesame oil. Cook for another 4-5 mins. Filling should be dehydrated but not dry.

4) Mix wine and starch in bowl add 1 tablespoon mixture to filling. Reduce heat to low.

5) Combine ginger, garlic, soy, and vinegar in food processor/blender and puree.

6) Combine seasoning mixture to filling mixture. Salt to taste.

7) Hand form filling to desired size, about 1 tablespoon per gyoza. Firmly form.

8) Wrap with skin and seal edges with egg whites.

9) Steam first until skins shrink tight, pan sear golden brown!

EDITOR'S NOTE: Optional seasoning: cumin seed, chili powder, cayenne peppers (for a flavor explosion use in addition to ginger, garlic, and soy.)

Rebekah Danielle Shriver is a prominent DC socialite. Greg Stillman, of course, is delicious arm candy.