| 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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