Clam and cabbage dumplings

Finely chop both the core and leaves of the cabbage. Put the grilled tofu in a bowl and mash it until it loses its shape

Stir-fry the cabbage in a frying pan without adding oil. When it turns bright brown, add 1 tablespoon of clam juice, mashed grilled tofu, and Shinshu miso. Once everything is well mixed, add the clam meat and stir-fry briefly, then transfer to a bowl and let cool

Coat one wonton wrapper with flour and water (not listed in the recipe), place the filling from [2] in the center, and cover with another wrapper, sealing the edges tightly

[3] Gather the four corners of the clams together at the center to form a shape, then drop them, closed side down, into the boiling clam soup base

Once cooked through, transfer to a serving dish and top with shichimi pepper to taste