Japanese Gyoza Pot Stickers

Title:
Japanese Gyoza Pot Stickers

Yield:
6 Servings

Categories:
Japanese,
Appetizers




Ingredients:





 1 1/2 c  Cabbage


     3    To 4 green onions chopped


     3    Dried mushrooms soaked in


          -warm water 15 minutes


          -drained and chopped


     2 ts Ginger root grated


   1/2 lb Ground beef


     1 tb Cooking wine


     1 tb Kikkoman soy sauce


     1 tb Sesame oil


   1/4 ts Black pepper


          Gyoza wrappers


          Salad oil





-----------------------------------SAUCE-----------------------------------


          Kkikkoman soy sauce


          Chili sesame oil, which is


          - very very hot





 Chop cabbage fine, place in colander and pour boiling water over the


 cabbage. Cool to touch, then squeeze cabbage well to get the water out. In


 a bowl mix cabbage, chopped green onions, chopped mushrooms and grated


 ginger. Mix ground beef, wine, soy sauce, sesame oil and black pepper


 together with vegetables; mix well. Place a small amount of filling (about


 1 teaspoon) in center of gyoza wrapping and fold in half. Pleat edge to


 seal. If edges won't stick together, dampen the inside edge with a little


 water, then pleat. Put 2 tablespoon salad oil in heated skillet (on medium


 heat). Place gyozas in skillet, close together and fry until golden brown.


 Then, at edge of pan, pour in a little water, up to 1/4 of the depth of the


 pot-stickers. Cover, turn heat to low and simmer until water is gone. Serve


 with dipping sauce as appetizer, or with hot rice as entree.


                                ^^^^^^^^^^^^^^^^^^^^^^^^ ^ no way Jos?!


 SAUCE:Mix soy sauce with chili sesame oil. Use a proportion of 10 parts soy


 sauce to 1 part oil; if you use a 5 to 1 proportion it may be a little hot


 for most people. The authentic sauce is a 2 to 1 proportion.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini