Japanese Gyoza Pot Stickers

Japanese Gyoza Pot Stickers

Japanese Gyoza Pot Stickers

45 minutes

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Details
  • Servings:   6
  • Dairy-Free:   True
  • Weight Watchers:   14 Points
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Cuisine
  • Chinese
  • Asian
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 1/4 teaspoon Black pepper
  • 1 1/2 cups Cabbage
  • Chili sesame oil, which is very very hot
  • 3 Dried mushrooms soaked in warm 2 teaspoons Ginger root grated
  • 3 To 4 green onions chopped
  • 3/4 pound ground beef (or pork)
  • Salad oil
  • 1 tablespoon sesame oil
  • 1 tablespoon Kikkoman soy sauce
  • Kkikkoman soy sauce
  • 1 tablespoon Cooking wine
  • Gyoza wrappers
Instructions

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 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.

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