Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Gyoza wrappers
1 1/2 c Cabbage
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
Salad oil

---------------------------SAUCE--------------------------------
Kikkoman 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 ts) 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 Tb 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. SAUCE: Mix soy sauce with
chili sesame oil. Use a proportion of 10parts 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.

Browse by categories