Japanese Gyoza Pot Stickers

• 1 1/2 cups cabbage
• 4 green onions chopped
• 2 teaspoons ginger root
• 3 dried mushrooms
• 1/2 pound ground beef
• 1 tablespoon cooking wine
• 1 tablespoon Kikkoman Soy Sauce
• 1 tablespoon sesame oil
• 1/4 teaspoon black pepper
• gyoza wrappers
• salad oil
• soy sauce Kkikkoman
• sesame oil Chili, which is very very hot

1. 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
2. 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.

cabbage, green onions, ginger root, mushrooms, ground beef, cooking wine, soy sauce, sesame oil, black pepper, gyoza wrappers, salad oil, soy sauce kkikkoman, sesame oil chili

Taken from www.yummly.com/recipe/Japanese-Gyoza-Pot-Stickers-1662321 (may not work)