Gyoza

Directions

1. 1
   Cook cabbage in a small amount of boiling salted water until tender.
2. 2
   Squeeze out all liquid and mince fine.
3. 3
   Chop mushroom.
4. 4
   Mix soy sauce, sesame oil, Mirin, pork, green onion, ginger, mushroom, and cabbage.
5. 5
   Refrigerate for 1 hour or more.
6. 6
   Place a scant teaspoon of mixture on each gyoza skin.
7. 7
   Moisten edges with cornstarch and water, fold over and seal.
8. 8
   Crimp edges with a fork.
9. 9
   Cover bottom of a large non-stick skillet with oil.
10. 10
    Brown the gyoza over medium heat (350 degrees) turning frequently.
11. 11
    Add 1/4 c water to skillet, cover and steam on low heat 7 minutes.
12. 12
    Stir often to prevent sticking.
13. 13
    Remove cover, raise heat and cook for 2 minutes until crisp.
14. 14
    Gyoza may be prepared in advance or frozen.
15. 15
    Lay them in a single layer on a greased cookie sheet, and cover with greased paper.
16. 16
    Thaw before cooking.