Yield: 6 servings
|5 ounces||Cabbage, chopped|
|6 ounces||Ground pork or beef (or combination of both)|
|2 tablespoons||Japanese soy sauce|
|1 tablespoon||Sesame oil|
|1 teaspoon||Mirin (Japanese rice wine) or sherry|
|1||Green onion, minced|
|¼ cup||Japanese soy sauce|
|1 teaspoon||Rice wine vinegar|
|1 teaspoon||Grated ginger|
|1||Dried black mushroom, soaked in 2 tb water|
|2 tablespoons||To 3 tb peanut oil|
|¼ cup||Hot water|
|1 small||Pkg Gyoza skins (available at Oriental food stores)|
|1 dash||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 ¼ 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