5 oz Cabbage, chopped
6 oz Ground pork or beef (or
-combination of both)
2 tb Japanese soy sauce
1 tb Sesame oil
1 ts Mirin (Japanese rice wine)
1 Green onion, minced
1 ts Grated ginger
1 Dried black mushroom, soaked
-in 2 tb water
2 tb To 3 tb peanut oil
1/4 c Hot water
1 sm Pkg Gyoza skins (available
-at Oriental food stores)
1/4 c Japanese soy sauce
1 ts Rice wine vinegar
1 ds Rayu or sesame oil
Cook cabbage in a small amount of boiling salted water until tender.
Squeeze out all liquid and mince fine. Chop mushroom. Mix soy sauce, sesame
oil, Mirin, pork, green onion, ginger, mushroom, and cabbage. Refrigerate
for 1 hour or more.
Place a scant teaspoon of mixture on each gyoza skin. Moisten edges with
cornstarch and water, fold over and seal. Crimp edges with a fork. Cover
bottom of a large non-stick skillet (electric is good) with oil. Brown the
gyoza over medium heat (350 degrees) turning frequently. Add 1/4 c water to
skillet- let, cover and steam on low heat 7 minutes. Stir often to prevent
sticking. Remove cover, raise heat and cook for 2 minutes until crisp.
Place sauce on table in small individual bowls. Gyoza may be prepared in
advance or frozen. Lay them in a single layer on a greased cookie sheet,
and cover with greased paper. Thaw before cooking.
"Pot Stickers" are usually served as a first course. They are also
excellent as an appetizer.
Suggestion: Egg Drop Soup and "Pot Stickers", followed by Beef and Oyster
Sauce a crisp green vegetable and hot Chinese tea.
From: ED SCHWING
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini