Title: JAPANESE GYOZA POT STICKERS
Categories: Japanese, Appetizers
Yield: 6 Servings
1 1/2 c Cabbage
3 To 4 green onions chopped
3 Dried mushrooms soaked in
-warm water 15 minutes
-drained and chopped
2 ts Ginger root grated
1/2 lb Ground beef
1 tb Cooking wine
1 tb Kikkoman soy sauce
1 tb Sesame oil
1/4 ts Black pepper
Gyoza wrappers
Salad oil
MMMMM---------------------------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 1/4 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.
^^^^^^^^^^^^^^^^^^^^^^^^^^ no way Jose!
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.
