1 dried black mushroom, soaked in 2 tablespoons water
2 to 3 tablespoons peanut oil
¼ cup hot water
1 small package gyoza skins
¼ cup Japanese soy sauce
1 teaspoon rice wine vinegar
1 dash rayu or sesame oil
Directions
Directions
Cook cabbage in a small amount of boiling water until tender. Squeeze out all liquid and mince fine. Chop mushroom. Mix soy sauce, sesame oil, mirin, pork, green onion, ginger, mushroom and cabbage. Refrigerate for 1 hour or more.
Place a scant teaspoon of mixture on each gyoza skin. Moisten edges with cornstarch and water, fold over and seal. Crimp edges with a fork. Cover bottom of a large non-stick skillet (electric is good) with oil.
Brown the gyoza over medium heat (350 degrees) turning frequently. Add ¼ cup water to skillet, cover and steam on low heat for 7 minutes. Stir often to prevent from sticking. Remove cover and cook for 2 minutes until crisp.
Place sauce on table in small individual bowls. Gyoza may be prepared in advance or frozen. Lay them in a single layer on a greased cookie sheet and cover with greased paper. Thaw before cooking.
