Gyoza

• GYOZA
• 2 cloves garlic, minced
• 1 T sesame oil
• 1/2 C coleslaw mix
• 1/4 t. sugar
• 8-oz. lean ground meat (I like pork)
• vegetable oil(canola is good)
• 3 scallions, minced
• water
• 1-1/2 t. soy sauce (Thai-style is best)
• 1-1/2 t. dry sherry
• 1 T minced gingerroot
• 1/4 C chopped fresh cilantro
• 1-1/2 t. cornstarch
• Gyoza wrappers (wonton wrappers, cut with a biscuit cutter, can be substituted)
• NUOC CHAM DIPPING SAUCE
• Nuoc Cham
• 2 T rice vinegar
• 3 T fresh lime juice
• 1/4 C fish sauce
• 1/4 c water
• 2 T sugar
• 1 clove garlic, minced
• 3 serrano chilies, seeded, chopped

1. GYOZA
2. Chop coleslaw mix, scallions, gingerroot, cilantro, soy sauce, dry sherry, sesame oil, cornstarch and sugar in food processor. Add coleslaw mixture to meat. Mix thoroughly, with hands. Place one rounded teaspoon of filling in center of each wrapper. Lightly moisten edge of wrapper with water and fold in half around filling. Pinch edges together and form into crescent shape, with pressed edge at top. Cook immediately or freeze. To cook dumplings, heat 1 T vegetable oil in wok or covered skillet. Place pot stickers in, seam side up. Cook until bottoms are brown. Add 3 T water. Cover tightly and steam until water is absorbed. Remove to a plate lined with a paper towel. Continue until all dumplings are cooked. Place on clean plate, seam side up, and serve with several sauces for dipping.
3. NUOC CHAM DIPPING SAUCE
4. Combine all ingredients in blender. Blend. Let sit one hour for flavors to blend. Store in refrigerator.

gyoza, garlic, sesame oil, coleslaw mix, ubc, lean ground meat, vegetable, scallions, water, soy sauce, sherry, t, ubc, cornstarch, wrappers, nuoc, t rice vinegar, t, ubc, ubc, t sugar, clove garlic, serrano chilies

Taken from www.epicurious.com/recipes/member/views/gyoza-1216219 (may not work)