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 |
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.