MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: JAPANESE GYOZA POT STICKERS
 Categories: Japanese, Appetizers
      Yield: 6 Servings
 
  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

MMMMM---------------------------SAUCE--------------------------------
           Kkikkoman soy sauce
           Chili sesame oil, which is
           - very very hot
 
  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.
                                 ^^^^^^^^^^^^^^^^^^^^^^^^^^ no way Jose!
  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.
 
MMMMM