Japanese Gyoza Pot Stickers
Yield
6 servingsPrep
30 minCook
15 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
cabbage
|
|
| 3 | each |
scallions, spring or green onions
chopped |
|
| 3 | each |
mushrooms
dried, soaked in warm water for 15 minutes, drained, chopped |
|
| 2 | teaspoons |
ginger root
grated |
|
| ½ | pound |
ground beef
|
|
| 1 | tablespoon |
cooking wine
|
* |
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | tablespoon |
sesame oil
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | x |
gyoza wrappers
|
* |
| 1 | x |
vegetable oil
|
*
|
| Sauce | |||
| 1 | x |
soy sauce, tamari
|
*
|
| 1 | x |
hot pepper sesame oil
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
cabbage
|
|
| 3 | each |
scallions, spring or green onions
chopped |
|
| 3 | each |
mushrooms
dried, soaked in warm water for 15 minutes, drained, chopped |
|
| 1E+1 | ml |
ginger root
grated |
|
| 226.8 | g |
ground beef
|
|
| 15 | ml |
cooking wine
|
* |
| 15 | ml |
soy sauce, tamari
|
|
| 15 | ml |
sesame oil
|
|
| 1.3 | ml |
black pepper
|
|
| 1 | x |
gyoza wrappers
|
* |
| 1 | x |
vegetable oil
|
*
|
| Sauce | |||
| 1 | x |
soy sauce, tamari
|
*
|
| 1 | x |
hot pepper sesame oil
|
* |
Directions
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 ¼ 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.
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.
