Recipe - Japanese Gyoza Pot Stickers

1 One half cup Cabbage
3 To 4 green onions chopped
3 Dried mushrooms soaked in
warm water 15 minutes
drained and chopped
2 teaspoon Ginger root grated
One half pound Ground beef
1 tablespoon Cooking wine
1 tablespoon Kikkoman soy sauce
1 tablespoon Sesame oil
One fourth teaspoon 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 One fourth of the depth of the
potstickers. 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