Name: Mushroom and Vegetable Empanadas
Prep time: 40 min
Cook time: 10 min
Yield: 6
Cuisine: Japonesa
Ingredients: 2 tablespoons peanut oil; 2 tablespoons celery, finely chopped; 1 cup carrot, cut into thin strips; 1/2 cups pumpkin, cut into thin strips; 1 cup shiitake mushroom, fresh and cut into small cubes; 1 cup button mushroom, cut into small cubes; 1 cup oyster mushrooms, cut into small cubes; 1 cup Chinese cabbage, cut into thin strips; 1/2 teaspoons ginger, grated; 1 tablespoon cornstarch; 2 tablespoons cilantro, finely chopped; 24 dumpling dough circles, or circles of dough for empanadas; water; canola oil, for frying the empanadas; 1 cup Kikkoman® lemon soy sauce, for the sauce; 2 tablespoons sesame oil, for the sauce; 2 tablespoons sesame seeds, for the sauce; chives, for garnish; sesame seeds, for garnish

Preparation

30 mins

10 mins

Low

In a pan, heat the peanut oil and cook the celery, carrot, and zucchini for 2 minutes; add the shiitake, mushrooms, greens, cabbage, ginger and cook for 5 more minutes. Season with salt and set aside in a bowl. Mix the various mushrooms with cornstarch and cilantro. Set aside.