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

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 wont 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 Jos‚!
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.