5 ounces cabbage, chopped
6 ounces ground pork or beef (or combination of both)
2 tablespoons Japanese soy sauce
1 tablespoon sesame oil
1 teaspoon Mirin (Japanese rice wine) or sherry
1 green onion, minced
1 teaspoon grated ginger
1 tablespoon dried black mushroom, soaked in water, drained
2-3 tablespoons peanut oil
¼ cup hot water
1 small pkg Gyoza skins (available at Oriental food stores)
¼ cup Japanese soy sauce
1 teaspoon rice wine vinegar
1 dash Rayu or sesame oil
Step 1- Cook cabbage in a small amount of boiling salted water until tender.
Step 2- Squeeze out all liquid and mince fine. Chop mushroom. Mix soy sauce, sesame oil, Mirin, pork, green onion, ginger, mushroom, and cabbage. Refrigerate for 1 hour or more.
Step 3- Place a scant teaspoon of mixture on each gyoza skin. Moisten edges with cornstarch and water, fold over and seal. Crimp edges with a fork. Cover bottom of a large non-stick skillet (electric is good) with oil. Brown the gyoza over medium heat (350 degrees) turning frequently. Add 1/4 c water to skillet- let, cover and steam on low heat 7 minutes. Stir often to prevent sticking. Remove cover, raise heat and cook for 2 minutes until crisp.
Step 4- Place sauce on table in small individual bowls. Gyoza may be prepared in advance or frozen. Lay them in a single layer on a greased cookie sheet, and cover with greased paper. Thaw before cooking.
Yield: 6 servings