Japanese gyoza pot stickers

Yield: 1 servings

Measure Ingredient
\N \N Gyoza wrappers
1½ cup Cabbage
4 \N Green onions chopped
3 \N Dried mushrooms soaked in
\N \N Warm water 15 minutes
\N \N Drained and chopped
2 teaspoons Ginger root grated
½ pounds Ground beef
1 tablespoon Cooking wine
1 tablespoon Kikkoman soy sauce
1 tablespoon Sesame oil
¼ teaspoon Black pepper
\N \N Salad oil
\N \N Kikkoman soy sauce
\N \N Chili sesame oil which is
\N \N 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 ts) 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 Tb 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 ¼ 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. SAUCE: Mix soy sauce with chili sesame oil. Use a proportion of 10parts 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.

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