[\/uncode_list][vc_custom_heading heading_semantic=”h3″ text_size=””]Additional ingredients[\/vc_custom_heading][uncode_list uncode_shortcode_id=”426052″]<\/p>\n

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• 24-36 gyoza dough sheets (depending on size)<\/li>\n
• 1 handful of dried shiitake mushrooms<\/li>\n
• \u00bd Chinese cabbage<\/li>\n
• \u00bc red cabbage<\/li>\n
• 4-6 garlic cloves<\/li>\n
• 2-3 spring onion stalks<\/li>\n
• 30 g ginger<\/li>\n<\/ul>\n

  [\/uncode_list][\/vc_column][vc_column width=”1\/2″][vc_custom_heading text_size=”” uncode_shortcode_id=”913910″]Preparation[\/vc_custom_heading][vc_column_text uncode_shortcode_id=”431202″]Soak the dried shiitake mushrooms in boiling water in a bowl. Finely chop the Chinese cabbage and red cabbage, and finely chop the garlic, spring onions and ginger.<\/p>\n

  Heat a little wok oil in a large pan. Fry the garlic, ginger and spring onions in it. Add the red cabbage and Chinese cabbage and fry.<\/p>\n

  Deglaze with a dash of rice vinegar.<\/p>\n

  Finely chop the soaked shiitake mushrooms and mix with the Shanghai style shiitake sauce and the remaining ingredients to form a paste. Season with soy sauce and sesame oil and leave to cool.<\/p>\n

  Spread half a tablespoon to a tablespoon of the filling on each gyoza pastry sheet and fold into a semicircle with a little water. You can use different folding techniques to give free rein to your creativity.<\/p>\n

  Heat water in a shallow pan and place a bamboo steamer over it Spread the gyoza evenly on top and steam for about 10 minutes.<\/p>\n

  Serve the steamed gyoza with a mixture of soy sauce, sesame oil and rice vinegar, if desired.[\/vc_column_text][vc_button button_color=”color-jevc” size=”btn-xl” radius=”btn-circle” wide=”yes” border_width=”0″ icon_position=”right” link=”url:http%3A%2F%2Fshan-shi.com%2Ferhaeltlich%2F|title:Available|” el_class=”shop-online-btn” icon=”fa fa-angle-right”]Buy ingredients online[\/vc_button][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ el_class=”gradient-seperator”][vc_column width=”1\/1″][vc_empty_space empty_h=”0″][\/vc_column][\/vc_row][vc_row row_height_percent=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ el_class=”recipie-grid-wrapper-row”][vc_column width=”1\/1″][vc_column_text css=”.vc_custom_1716816678065{padding-top: 20px !important;padding-bottom: 20px !important;}” uncode_shortcode_id=”632730″]<\/p>\n

  More delicious recipes from China<\/h2>\n

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  [vc_row row_height_percent=”0″ back_color=”color-157936″ overlay_alpha=”50″ equal_height=”yes” gutter_size=”0″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ el_class=”.product-header-row”][vc_column width=”1\/2″][vc_custom_heading text_color=”color-xsdn” heading_semantic=”h1″ text_size=”” uncode_shortcode_id=”551536″ text_color_type=”uncode-palette”]Red cabbage gyoza (vegan)[\/vc_custom_heading][vc_custom_heading text_color=”color-xsdn” […]<\/p>\n","protected":false},"author":12,"featured_media":4814,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[111,117],"tags":[106,110,112,180,184],"acf":[],"yoast_head":"\n