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Gyoza
Japanese fried dumplings.
5 ounces
cabbage
6 ounces ground pork
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 dried black mushroom,
soaked in 2 tablespoons water
2-3 tablespoons vegetable oil
1/4 cup hot
water
1 small package Gyoza skins (available at Oriental
markets)
sauce
1/4 cup Japanese soy sauce
1 teaspoon rice wine
vinegar
1 dash sesame oil
Cook cabbage in a small amount of boiling
salted water until tender.
Squeeze out all liquid and finely chop.
Chop
mushroom.
Mix soy sauce, sesame oil, Mirin, pork, green onion, ginger,
mushroom, and cabbage.
Refrigerate for 1 hour or more.
Place about a
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 turning frequently. Add 1/4 cup water to skillet, cover and steam
steam over low heat 7 minutes. Stir often to prevent sticking.
Remove cover,
raise heat and cook for 2 minutes until crisp.
Combine sauce
ingredients.
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