Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

-----------------------DUNKING SAUCE----------------------------
1/4 c Japanese soy sauce
1 ts Rice wine vinegar
1 ds 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
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.

"Pot Stickers" are usually served as a first course. They are also
excellent as an appetizer.

Suggestion: Egg Drop Soup and "Pot Stickers", followed by Beef and
Oyster Sauce a crisp green vegetable and hot Chinese tea.

From: ED SCHWING

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