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Provide sheets Gyoza dumpling skins.
Prepare thin sticks Chikuwa.
Prepare leaves Chinese cabbage.
Prepare pods Snow peas.
Provide Celery.
Prepare Dried shiitake mushrooms.
Prepare Carrot.
You need ★Chicken bouillon (granules).
You need to prepare and 1/2 teaspoons ★Salt.
Prepare ★Chicken soup broth (granules).
Prepare ★Sake.
Provide ★Soy sauce.
You need to prepare ★Water.
Provide ★Sugar.
Use Ginger (grated).
You need ★Sesame oil.
Prepare Katakuriko.
Prepare (to taste), added after serving Vinegar.

Short Tips:

- If you are cooking for somebody essential, such as a new boss or for a supper celebration, don't use a new recipe and also a brand-new ingredient. Make sure you practice the recipe initially for your own household. Experiment with it to ensure it is how you want it.

Chop up the ingredients. You can use the water that came out of the rehydrated dried mushrooms as part of the water marked with ★ for extra flavor..
Quarter the gyoza skins..
Fry in 360°F/180°C oil..
Fry until crispy. You can freeze any leftovers..
Saute the vegetables. I lightly blanched the carrots and celery beforehand, so I started with the Chinese cabbage, but if you don't steam the veggies, start with the harder veggies first..
Gradually add in all the vegetables..
Add in the chikuwa last..
Once everything is heated through, mix together the ★ ingredients, stir in, and bring to a simmer..
Stir in the katakuriko mixed with twice as much water. Keep an eye on the thickness, and pour in when it's boiling..
Stir until the mixture is thickened..
Arrange the fried gyoza skins on a plate, then spoon the stir fry over Add vinegar to taste, and enjoy!.

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