Japanese Gyoza Pot Stickers
By: Gourmet Traveller
Published: Monday, November 30, 2009 - 12:36pm

Ingredients




1 1/2 cups Cabbage
3 To 4 green onions chopped
3 Dried mushrooms soaked in warm 2 teaspoons Ginger root grated
1/2 pound Ground beef
1 tablespoon Cooking wine
1 tablespoon Kikkoman soy sauce
1 tablespoon Sesame oil
1/4 teaspoon Black pepper
Gyoza wrappers
Salad oil
Kkikkoman soy sauce
Chili sesame oil, which is very very hot

Preparation

1 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  2 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. 3 ^^^^^^^^^^^^^^^^^^^^^^^^ ^ no way Jose! 4 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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