Gyoza

Gyoza

(Japanese Pot-stickers)

These amounts are approximate.  I just wanted to get the basic info down so that I wouldn't forget how to make these!

Ingredients:

Cabbage  -  1/2 head?
Carrots  -  maybe 1 cup shredded?
Ground Beef  -  1/2 pound?


Onions (or onion powder)
Garlic (or garlic powder)
Salt
Pepper
Soy Sauce
Corn starch

Gyoza Skins (won-ton skins work in a pinch)


Directions: 

Brown and drain ground beef.  Finely chop veggies.  Combine ground beef, and chopped veggies in a bowl.  Add seasonings, corn starch and small amount of soy sauce (just enough to moisten everything a bit).  Spoon small amount of meat and veggie mixture onto center of gyoza skin.  Moisten edges of skin with water (dip finger in water and rub edge).  Fold one side over to make a half-circle and crimp edges together with fingers.

Put small amount of oil in bottom of frying pan (1-2 Tbsp).  Fry single layer of gyozas on one side only until slightly toasted.  Then pour 1/4 - 1/2 cup water over all, cover the pan with a lid and let them steam.  The gyozas are done when the skins have turned somewhat translucent and the water is steamed away.

Serve with rice.  Use soy sauce for dipping.