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Recipe Name: Fried Gyoza Submitted by: Administrator
Source: Source Description:
Ethnicity: Japanese Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 6

5 Ounce(s) Cabbage, chopped
6 Ounce(s) Ground pork or beef, or
combination of both
2 Tablespoon(s) Japanese soy sauce
1 Tablespoon(s) Sesame oil
1 Teaspoon(s) Mirin, Japanese rice wine
or sherry
1 Green onion, minced
1 Teaspoon(s) Grated ginger
1 Dried black mushroom, soaked
in 2 tb water
2 Tablespoon(s) To 3 tb peanut oil
1/4 Cup(s) Hot water
1 Pkg Gyoza skins, available
at Oriental food stores
1 Teaspoon(s) Rice wine vinegar
1 Dash(s) Rayu or sesame oil
"Pot Stickers"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 withcornstarch and water,
fold over and seal. Crimp edges with a fork. Coverbottom of a large
non-stick skillet (electric is good) with oil. Brownthe gyoza over
medium heat (350 degrees) turning frequently. Add 1/4 cwater to
skillet- let, cover and steam on low heat 7 minutes. Stir oftento
prevent sticking. Remove cover, raise heat and cook for 2 minutesuntil
crisp.Place sauce on table in small individual bowls. Gyoza may be
prepared inadvance or frozen. Lay them in a single layer on a greased
cookie sheet,and cover with greased paper. Thaw before cooking."Pot
Stickers" are usually served as a first course. They are alsoexcellent
as an appetizer.Suggestion: Egg Drop Soup and "Pot Stickers", followed
by Beef andOyster Sauce a crisp green vegetable and hot Chinese
tea.From: ED SCHWINGFrom Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 222
Calories From Fat: 173
Total Fat: 19.3g
Cholesterol: 29.8mg
Sodium: 505.4mg
Potassium: 149.8mg
Carbohydrates: 2.9g
Fiber: <1g
Sugar: <1g
Protein: 6.9g

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