Gyoza Dumpling Soup
|honshimeiji mushrooms, trimmed
|chinese mustard greens
|mushroom seasoning granules
|ginger, finely sliced
|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.