Gyoza

• 5 ounces cabbage, chopped
• 6 ounces ground pork or 6 ounces ground beef (or combination of both)
• 2 tablespoons Japanese soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon mirin (Japanese rice wine) or 1 teaspoon sherry wine
• 1 green onion, minced
• 1 teaspoon grated ginger
• 1 dried black mushroom, soaked in 2 tb water
• 2 -3 tablespoons peanut oil
• 1/4 cup hot water
• 1 package gyoza skins or 1 package wonton wrapper
• DIPPING SAUCE
• 1/4 cup Japanese soy sauce
• 1 teaspoon rice wine vinegar
• 1 dash sesame oil

1. Cook cabbage in a small amount of boiling salted water until tender.
2. Squeeze out all liquid and mince fine.
3. Chop mushroom.
4. Mix soy sauce, sesame oil, Mirin, pork, green onion, ginger, mushroom, and cabbage.
5. Refrigerate for 1 hour or more.
6. Place a scant teaspoon of mixture on each gyoza skin.
7. Moisten edges with cornstarch and water, fold over and seal.
8. Crimp edges with a fork.
9. Cover bottom of a large non-stick skillet with oil.
10. Brown the gyoza over medium heat (350 degrees) turning frequently.
11. Add 1/4 c water to skillet, cover and steam on low heat 7 minutes.
12. Stir often to prevent sticking.
13. Remove cover, raise heat and cook for 2 minutes until crisp.
14. Gyoza may be prepared in advance or frozen.
15. Lay them in a single layer on a greased cookie sheet, and cover with greased paper.
16. Thaw before cooking.

cabbage, ground pork, soy sauce, sesame oil, mirin, green onion, ginger, black mushroom, peanut oil, water, wonton wrapper, dipping sauce, soy sauce, rice wine vinegar, sesame oil

Taken from www.food.com/recipe/gyoza-50518 (may not work)