INGREDIENTS
200 g
Cabbage
7 g
Garlic
2 1/2
cm Ginger, fresh
4
Scallions
2
Shiitake mushrooms, dried
400 g
Tofu, firm frozen
3 tbsp
Soy sauce
1/2 cup
Quinoa
1
Chili oil
1 tbsp
Potato starch
1 tsp
Salt
1/4 tsp
White pepper
2 tbsp
Rice vinegar
2 tbsp
Sesame oil, toasted
1
Vegetable oil
40
Gyoza wrappers
1 tbsp
Sake