Typically, I use nira (Japanese greens) from my garden or Nappa (Chinese cabbage), but I tried with dandelion leaves for a change. It was actually pretty tasty. The bitterness was not very noticeable when dipped in Ponzu (citrus seasoned soy sauce).

  • 1/2lb. lean ground pork, turkey, or chicken
  • 2 cups dandelion leaves (chopped small)
  • 1 clove garlic (optional)
  • 1 tsp. minced fresh ginger root (optional)
  • 2 dried shiitake mushrooms (optional)
  • 1 tbsp. soy sauce
  • 2 tsp. sesame oil
  • 1 tbsp. cornstarch
  • Combine all the ingredients together and mix well.

Place 1 rounded tsp. of mixture onto center of dumpling wrapper. Moisten half of edge with water. Fold wrapper in half over filling, pleating edge as desired and press edges to seal. Repeat until there is no more mixture or run out of dumpling (gyoza) skins.

Heat 1 tbsp. of oil in pan. Cook dumplings over medium-high heat for a couple of minutes or until lightly browned in bottom. Add 1/3 cup of boiled water to pan. Cover and cook over medium-high heat for 3 to 4 minutes or until pan is dry. Serve browned-side up with ponzu (or soy sauce mix with any kind of vinegar of your choice) for dipping.