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How To make Japanese Gyoza Pot Stickers

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1 1/2 c Cabbage
3 To 4 green onions chopped
3 Dried mushrooms soaked in
-warm water 15 minutes -drained and chopped 2 ts Ginger root grated
1/2 lb Ground beef
1 tb Cooking wine
1 tb Kikkoman soy sauce
1 tb Sesame oil
1/4 ts Black pepper
Gyoza wrappers Salad oil

SAUCE:

Kkikkoman soy sauce Chili sesame oil, which is - very very hot 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 heated skillet (on medium heat). Place gyozas in skillet, close together and fry until golden brown. 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 Jos

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