Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Japanese Gyoza Pot Stickers

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

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.

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