Japanese gyoza pot stickers
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Gyoza wrappers | ||
| 1½ | cup | Cabbage |
| 4 | Green onions chopped | |
| 3 | Dried mushrooms soaked in | |
| Warm water 15 minutes | ||
| 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 |
| Salad oil | ||
| Kikkoman soy sauce | ||
| Chili sesame oil which is | ||
| Very very hot | ||
Directions
SAUCE
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.