Gyoza (Potstickers)

Marie says she bags these in Ziplocs and freezes them. She thaws for 4 min. in the microwave.

1 lb. ground pork

1 ½ lb. nappa cabage or cabage –minced, salted and squeezed

4 oz. oriental chives or green onion -minced

1 egg

1 t grated ginger

1 T soy sauce

2 t sugar

1 T sesame oil

½ T miso (soy bean paste) -optional

1 pkg. (50ct.) Gyoza wrapper

2 T vegetable oil

· Mix the first nine ingredients in a big bowl. Kitchen Aid works well.

· Place a spoonful of filling in the center of a wrapper.

· Fold wrapper in half and seal edges with water.

· Heat vegetable oil in a big non stick frying pan on medium-high and place the Gyozas so that they are barely touching each other

· Brown the bottom of the Gyozas

· Pour one cup of water (half the height of the Gyozas) in and put the lid on.

· Turn the heat down to low after two minutes

· Take the lid off when the water is almost gone

· Wait until the rest of the water dries up and the bottom of the gyozas are crisp

· Place the plate on top of the Gyozas and turn the pan up-side-down

Different ingredients you can enjoy in Gyozas

Vegetables: carrots, mushrooms, tofu (wrap with kitchen towel and place cutting board on top to squeeze water out), chives, or spinach

Meat: ground turkey, ground chicken, shrimp, clam, fish