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Ingredients
- 4 x Leaves Chinese cabbage, chopped (up to 5)
- 1 bn Nira, chopped
- 2 lrg Green onions, chopped
- 2 x Cloves garlic, chopped
- 1 sm Piece ginger, grated
- 2 tsp Salt
- 1 tsp White pepper
- 1 dsh Japanese soy sauce
- 1 Tbsp. Sesame oil
- 1 Tbsp. Peanut oil
- 1 lb Grnd pork
- 4 x Chopped shittake mushrooms (up to 5) Gyoza skins
Directions
- Nira is a vegetable sold in bunches in oriental groceries, and has a garlic flavor.
- Pour boiling water over cabbage and allow to sit for 1/2 minutes., then drain and rinse with cool water. Combine with remaining ingredients and mix coarsely with fingers. Place a Tbsp. of filling in gyoza skin and crimp edges. Place small amount of oil in frying pan and heat. Place gyoza in pan and fry over med heat till lightly browned on one side. Add in 3 Tbsp. of water to pan, and cover. Allow gyoza to steam a couple of min. Serve with dipping sauce of soy and sesame oil.
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