This recipe is a wonderful appetizer for a family meal or party.
Course
Appetizer
Cuisine
Japanese
AuthorNew School of Cooking
Ingredients
1/4head Napa cabbagechopped
1/2poundground pork or turkey
2tablespoondark soy sauce
1tablespoonsesame oil
1teaspoonMirin
4green onionsminced
1tablespoonsgrated ginger
3tablespoonspeanut oil
Dipping Sauce:
1/4cupsoy sauce
1tablespoonrice wine vinegar
1teaspoonsesame oil
1tablespoonsugar
1tablespoonSambal Oelek Chili Sauceoptional
1/4cuphot water
1package Gyoza skins
Instructions
Cook cabbage in a small amount of boiling salted water until tender. Squeeze out liquid and mince fine. Mix soy sauce, sesame oil, Mirin, pork, green onion, ginger, mushroom, and cabbage. Refrigerate for 1 hour or more.
Place a scant teaspoon of mixture on each gyoza skin. Moisten edges with cornstarch and water, fold over and seal. Crimp edges with a fork or fingers.
Cover bottom of a large non-stick skillet with oil. Brown the gyoza over medium heat turning frequently. Add 1/8 c water to skillet- let, cover and steam on low heat about 5 minutes. Keep pan moving to prevent sticking. Remove cover, raise heat and cook for 2 minutes until crisp.