Easy Veggie Gyoza (Potstickers)

• 1 package pot sticker wrappers
• 1/4 cup chopped tofu (about an 1/8 of a block)
  
• 1/2 cup cabbage (green or bok choy)
• 1/2 cup chopped mushrooms
• 1/4 cup shredded carrots
• 1 clove garlic chopped
• 1/2 tsp fresh ginger chopped
• 1 egg (optional)
  

Sauce-

• 2 TBSP soy sauce
• 1 tsp sesame oil
• 1-2 tsp sugar
• 1 tsp rice vinegar

Stir fry all filling ingredients in a hot wok or frying pan with a little oil until cabbage is wilted and veggies begin to brown. Transfer to a food processer and chop until mixture begins to stick together.  Add all sauce ingredients to the filling mixture. Put a small amount of filling in the middle of the pot sticker wrapper and seal with a little water. From here you may freeze them or, to cook, place them in a hot wok or frying pan coated with oil. Add a couple tablespoons of water and cover the pan. After a few minutes of steaming remove the lid and let them brown. Dip in your choice of sauce.

Feel free to substitute your choice of vegetables for the filling. Bean sprouts would be really good.

Sushi

Sushi Rice:

5 cups prepared short-grain (japanese) rice
¼ cup of vinegar
1 tablespoon of sugar
1½ teaspoons of salt

Let rice cool slightly. Carefully mix ingredients to taste.

Nigiri-zushi (hand sushi)

Nigiri-zushi is made by forming a small morsel of rice into an oblong shape. Dip your fingers into vinegar water first, then shape the rice in the palm of your hand. Don't squeeze the rice together too hard, just enough to make them stick together. top with ingredients of your choice.

Futomaki (rolled sushi)

Futomaki is what many people think of when they think "sushi." First, put a sheet of nori on your bamboo mat, shiny side down. Cover about two-thirds of the nori with rice. Place your toppings across the rice.

Fold the bamboo mat over, rolling the nori onto the toppings. Be careful not to roll the mat into your sushi. When the mat touches the far edge of the rice, begin tightening the roll.

Hold the roll with the mat over it, and grab the far edge of the mat. Pull on it at each corner and in the middle to tighten the roll. When the roll is tight enough, finish rolling by pulling the mat forward. You can repeat the tightening process first if you need to.

My favorite sushi fillings:

• grilled salmon
  
• shrimp
• crab
• fried egg
• cucumber
• carrot
• bell pepper
• tuna (mixed with mayo and hot pepper sauce)
• avocado
• tinned eel
  
• left over curry

Serve with soy sauce and wasabi

Basic Miso Soup

Check specialty or oriental food markets for "exotic" ingredients

• 3 cups dashi soup stock
  
• 1 block tofu
• 3-4 tbsps miso paste
• 1/4 cup chopped green onion

Put dashi soup stock in a pan and bring to a boil. Cut tofu into small cubes and add them to the soup. Simmer the tofu for a few minutes on low heat. Scoop out some soup stock from the pan and dissolve miso in it. Gradually return the miso mixture in the soup. Stir the soup gently. Stop the heat and add chopped green onion. Remember not to boil the soup after you put miso in.