Fried Gyoza

6 Servings

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Fried Gyoza Ingredients

5 oz Cabbage, chopped	2 tb To 3 tb peanut oil
6 oz Ground pork or beef (or	1/4 c Hot water
2 tb Japanese soy sauce	1 sm Pkg Gyoza skins (available
1 tb Sesame oil	DUNKING SAUCE
1 ts Mirin (Japanese rice wine)	1/4 c Japanese soy sauce
1 Green onion, minced	1 ts Rice wine vinegar
1 ts Grated ginger	1 ds Rayu or sesame oil
1 Dried black mushroom, soaked

Instructions for Fried Gyoza

"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. From: ED SCHWING From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PorkCuisine: Japanese