1 package of dumpling skins
1 bok choy (finely diced)
1 red or green or yellow pepper (finely diced)
1/4 cup dried mushrooms, rehydrated and finely diced
1 tablespoon garlic, minced
oil for the pan
1/4 cup of clear noodles (vermacelli)
2 tablespoons soy sauce
1 tablespoon miso paste
salt and pepper to taste
Heat oil in pan, add garlic.
Add bok choy, pepper, and mushrooms and cook till soft.
In separate pot, boil noodles till soft, cut up with food scissors.
When vegetables are tender, add in strained noodles and miso, soy, salt, and pepper and stir fry. This is the filling for the dumpling skins.
Fill dumpling skins with the filling and pan fry, adding in a few tablespoons of water to cook the skins.
Serve hot.
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