Gyoza Dumpling Soup
|60g||honshimeiji mushrooms, trimmed|
|60g||chinese mustard greens|
|20g||mushroom seasoning granules|
|100g||ginger, finely sliced|
|30ml||chinese black vinegar|
Bring water to boil. Add honshimeji mushrooms and Chinese mustard greens. Cook for 2 minutes. Season with mushroom seasoning granules and set aside.
Bring another pot of water to boil. Blanch gyozas for 5-6 minutes in the simmering water. Divide the cooked dumplings into 4 serving bowls.
Add the mushrooms and chinese mustard greens. Ladle hot broth over and serve.