Japanese Gyoza Pot Stickers

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1 1/2 c Cabbage
1 tb Cooking wine
1/4 ts Black pepper
Kkikkoman soy sauce
Gyoza wrappers
3 green onions; chopped
3 Dried mushrooms
1/2 lb Ground beef
1 tb Kikkoman soy sauce
1 tb Sesame oil
Chili sesame oil
2 ts Ginger root; grated
Salad oil

Original recipe makes 6



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 wont 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 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.

Calories Per Serving: 253 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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