Name: Japanese Gyoza Pot Stickers
Ingredients: 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; Kkikkoman soy sauce; Chili sesame oil, which is very very hot; ^^^^^^^^^^^^^^^^^^^^^^^^ ^ no way Jos.!

Jesus said, “If you obey My commands, you will remain in My love, just as I have obeyed My Father’s commands and remain in His love. I have told you this so that My joy may be in you and that your joy may be complete” (Jn. 15:10-11). In this statement Jesus links obedience and joy in a cause and effect manner; that is, joy results from obedience. Only those who are obedient – who are pursuing holiness as a way of life – will know the joy that comes from God.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Meats	Japanese	Japanese, Appetizers	6	Servings

INGREDIENTS

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
		Kkikkoman soy sauce
		Chili sesame oil, which is very very hot
		^^^^^^^^^^^^^^^^^^^^^^^^ ^ no way Jos.!

INSTRUCTIONS

SAUCE
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.
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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