Fried Gyoza - Japanese Recipe (Main Course)

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

Dunking Sauce:
1/4 c Japanese soy sauce
1 ds Rayu or sesame oil
1 ts Rice wine vinegar
Recipe Method
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
Serves 6