GYOZA (Pot Stickers or Won Tons) By Allyson Andersen
¼ c. soy sauce
2 c. grated green cabbage
½ tsp. garlic powder
7-8 mushrooms (optional)
½ tsp. sesame oil
1 pkg. won ton wrappers/skins
1 Ib. ground beef (round or square)
1 bunch green onions
Mix in bowl, soy sauce, garlic powder, and sesame oil. Add ground beef and mix. Slice green onions (including tops) lengthwise first and then chop finely. Chop mushrooms finely. Add mushrooms and green onions to meat mixture. Grate 2 cups cabbage and squeeze out moisture with your hands (measure cabbage before you squeeze extra moisture out). Add to meat mixture. Fitt won ton wrappers/skins. Round or square wrappers can be used, but I like the square ones the best. (Won ton wrappers are found in the refrigerated section of the produce aisle.) Fry in a pan with oil (not olive oil) until lightly browned on both sides (approximately 325°-350°).
Serve with dipping sauce and white rice.
Dipping sauce for gyoza:
½ c. soy sauce ¾ c. rice wine vinegar This is a dipping sauce. Do not pour over gyoza.
Note: To fill won ton wrappers: Fill center of wrapper with approximately 1 rounded tablespoon of meat mixture. Dip finger in water and wet 2 adjacent sides of the wrapper. Fold over dny sides so they are touching wet sides and press together with fingers. It will form a triangle when done.