Fried Gyoza


5 oz Cabbage, chopped
6 oz Ground pork or beef (or combination of both)
2 tbs Japanese soy sauce
1 tbs Sesame oil
1 tsp Mirin (Japanese rice wine) or sherry
1 x Green onion, minced
1 tsp Grated ginger
1 x Dried black mushroom, soaked in 2 tb water
2 tbs To 3 tb peanut oil
1/4 cup Hot water
1 sm Pkg Gyoza skins (available at Oriental food stores)

Dunking Sauce:
1/4 cup Japanese soy sauce
1 tsp Rice wine vinegar
1 dsh Rayu or sesame oil


– Cook cabbage in a small amount of boiling salted water until tender.
– Squeeze out all liquid and mince fine. Chop mushroom. 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. Cover bottom of a large non-stick skillet (electric is good) with oil. Brown the gyoza over medium heat (350 degrees) turning frequently. Add 1/4 c water to skillet- let, cover and steam on low heat 7 minutes. Stir often to prevent sticking. Remove cover, raise heat and cook for 2 minutes until crisp.
– Place sauce on table in small individual bowls. Gyoza may be prepared in advance or frozen. Lay them in a single layer on a greased cookie sheet, and cover with greased paper. Thaw before cooking.

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