Ingredients

• 2 teaspoons ginger root, grated
• ½ pound ground beef
• 1 tablespoon cooking wine
• 1 tablespoon Kikkoman soy sauce
• 1 tablespoon sesame oil
• ¼ teaspoon black pepper
• Gyoza wrappers
• Salad oil
• For the sauce -
• Kikkoman soy sauce
• Chili sesame oil, which is very very hot

Directions

• Directions
• Chop cabbage fine, place in colander and pour boiling water over the cabbage. Cool to touch, then squeeze cabbage well to get the water out.
• In a bowl, mix cabbage, chopped green onions, chopped mushrooms and grated ginger. Mix ground beef, wine, soy sauce, sesame oil and black pepper together with vegetables, mix well.
• Place a small amount of filling (about 1 teaspoon) in center of gyoza wrapping and fold in half. Pleat edge to seal. If edges won’t stick together, dampen the inside edge with a little water then pleat.
• Put 2 tablespoon salad oil in heated skillet (on medium heat). Place gyozas on skillet, close together and fry until golden brown. Then, at edge of pan, pour in a little water up to ¼ of the depth of the pot-stickers.
• Cover, turn heat to low and simmer until water is gone. Serve with dipping sauce as appetizer or with hot rice as entrée.