Japanese Gyoza Pot Stickers


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
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
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.




6.0 servings


Monday, November 30, 2009 - 12:36pm

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