| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Japanese |
Japanese |
1 |
Servings |
INGREDIENTS
| 4 |
|
Leaves Chinese cabbage, minced (up to 5) |
| 1 |
bn |
Nira, minced |
| 2 |
lg |
Green onions, minced |
| 2 |
|
Cloves garlic, minced |
| 1 |
sm |
Piece ginger, grated |
| 2 |
ts |
Salt |
| 1 |
ts |
White pepper |
| 1 |
ds |
Japanese soy sauce |
| 1 |
tb |
Sesame oil |
| 1 |
tb |
Peanut oil |
| 1 |
lb |
Ground pork |
| 4 |
|
Minced shittake mushrooms (up to 5) |
|
|
Gyoza skins |
INSTRUCTIONS
Nira is a vegetable sold in bunches in oriental groceries, and has a garlic
flavor.
Pour boiling water over cabbage and allow to sit for 1/2 min., then drain
and rinse with cold water. Combine with remaining ingredients and mix
coarsely with fingers. Place a tablespoon of filling in gyoza skin and
crimp edges. Place small amount of oil in frying pan and heat. Place gyoza
in pan and fry over med heat until lightly browned on one side. Add 3
tablespoons of water to pan, and cover. Allow gyoza to steam a couple of
minutes. Serve with dipping sauce of soy and sesame oil.
Posted to rec.food.recipes by japlady@nwu.edu (Rebecca Radnor) on Mon, 13
Feb 1995.
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