INGREDIENTS

INSTRUCTIONS

Soak the mushroom in warm water. Blanch the cabbage about 1 minute;
drain and pat dry. Squeeze the water from the mushroom, remove the
tough stem, and chop the cap.  In a medium bowl, combine the mushroom,
cabbage, pork, chicken,  onions, garlic, ginger, soy sauce, salt, and
sesame oil. Mix together  well.  Unwrap the skins, put them on a plate,
and cover them with plastic or  a slightly damp towel. Have another
damp towel handy. Spread about  four wrappers on a work surface. Fill
each with 1 heaping teaspoon of  filling. Moisten the wrapper edges
with water and fold the wrapper in  half. Starting at one end, pinch
the edges closed. As you seal the  edges, make three evenly spaced
tucks along only one side of the  wrapper so the dumpling curves. Place
the gyoza on a plate and keep  them covered with plastic wrap as you
work. Uncooked gyoza may be  frozen on the plate and, when hard,
wrapped in foil and kept frozen.  THERE ARE TWO WAYS TO COOK:  THE
classic Pot-sticker method, and my method for novices, which I  use:
For the pot-sticker method, heat 2 tablespoon vegetable oil in a large
skillet. Arrange 12 gyoza in the pan and cook until lightly browned  on
the underside. Add 1/2 cup of the broth and enough hot water to  barely
cover the gyoza. Cover the pan and simmer until all the water
disappears, Loosen the gyoza with a spatula. Place a large plate over
the skillet and invert the dumplings onto the plate, or simply remove
the gyoza with a pancake turner. Repeat with the remaining gyoza.  OR,
in 2 tablespoons vegetable oil, saute one-third of the gyoza on  both
sides. When they are sauteed, arrange them so they do not touch  and
pour in 1/4 cup broth and enough water to barely cover. Cover the  pan
and simmer the gyoza 3 minutes. Uncover the pan and simmer until  most
of the liquid is evaporated. Remove the gyoza from the pan with  a
spatula. Repeat with the remaining gyoza. Serve with the following
Gyoza Dipping Sauce (below). Makes 35 to 40.  *****Gyoza Dipping
Sauce***** Combine the ingredients and serve in  individual dishes.
Author's note: The standard gyoza, the Japanese version of Chinese
potstickers, are made with minced pork. This is my chicken version to
be served with a traditional sauce or other sauces.  Adapted  for
MasterCook by Brenda Adams <adamsfmle@sprintmail.com>  posted mc-recipe
11/10/96 Recipe By     : Linda Burun; Asian Pasta  Posted to MC-Recipe
Digest V1 #293  Date: Sun, 10 Nov 1996 23:45:13 -0800  From: Brenda
Adams <adamsfmle@sprintmail.com>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 39
Calories From Fat: 32
Total Fat: 3.9g
Cholesterol: 2.1mg
Sodium: 153.7mg
Potassium: 36.3mg
Carbohydrates: 1.1g
Fiber: <1g
Sugar: <1g
Protein: <1g