Gyoza skins are round and slightly thicker than won ton wrappers, but you can use either in this recipe. Usually, both can be found next to the tofu near the produce section of the supermarket.
Cooking Light APRIL 2001
To prepare broth, pour boiling water over tea bag in a large saucepan; steep 5 minutes. Remove and reserve tea bag. Bring tea mixture to a boil. Add miso, stirring with a whisk until blended. Add mushrooms; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat; cover and set aside.
To prepare filling, cut open reserved tea bag, and pour out loose tea; chop, if needed. Combine loose tea, minced onions, and next 8 ingredients (minced onions through garlic) in a medium bowl. Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon 1 tablespoon shrimp mixture on half of each wrapper. Moisten edges of wrapper with water; bring 2 opposite corners together. Pinch edges together to seal, forming a triangle.
Bring reserved tea mixture to a boil; add won tons, gently stir, and cook 4 minutes or until won tons float to the top. Ladle 5 won tons and 1 cup broth into each of 4 bowls. Divide bell pepper and onion slices evenly among bowls. Serve immediately.
Note: Ground turkey may be substituted for the ground pork.
Go to full version of