Japanese Potstickers (gyoza)

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CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Japanese	Japanese	1	Servings

INGREDIENTS

4		Leaves Chinese cabbage
		minced up to 5
1		Nira, minced
2		Green onions, minced
2		Cloves garlic, minced
1		Piece ginger, grated
2	t	Salt
1	t	White pepper
1	ds	Japanese soy sauce
1	T	Sesame oil
1	T	Peanut oil
1	lb	Ground pork
4		Minced shittake mushrooms
		up to 5
		Gyoza skins
		Feb 1995.

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,

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2092 Calories From Fat: 1804 Total Fat: 200.5g Cholesterol: 288.1mg Sodium: 7549.7mg Potassium: 1029mg Carbohydrates: 12.9g Fiber: 2.1g Sugar: 1.2g Protein: 56.6g