5 oz Cabbage, chopped
6 oz Ground pork or beef (or
-combination of both)
2 tb Japanese soy sauce
1 tb Sesame oil
1 ts Mirin (Japanese rice wine)
-or sherry
1 Green onion, minced
1 ts Grated ginger
1 Dried black mushroom, soaked
-in 2 tb water
2 tb To 3 tb peanut oil
1/4 c Hot water
1 sm Pkg Gyoza skins (available
-at Oriental food stores)
-----------------------DUNKING SAUCE-----------------------
1/4 c Japanese soy sauce
1 ts Rice wine vinegar
1 ds Rayu or sesame oil
"Pot Stickers"
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 1/4 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.
