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4 Leaves Chinese cabbage,
1 bunch Nira, minced
2 large Green onions, minced
2 Cloves garlic, minced
1 small Piece ginger, grated
2 teaspoons Salt
1 teaspoon White pepper
1 dash Japanese soy sauce
1 tablespoon Sesame oil
1 tablespoon Peanut oil
1 pound Ground pork
4 Minced shittake mushrooms
Gyoza skins
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 min., then drain and rinse with cold water. Combine with remaining ingredients and mix coarsely with fingers. Place a tablespoon 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 until lightly browned on one side. Add 3 tablespoons of water to pan, and cover. Allow gyoza to steam a couple of minutes. Serve with dipping sauce of soy and sesame oil. Posted to rec.food.recipes by japlady@nwu.edu (Rebecca Radnor) on Mon, 13 Feb 1995.
1 bunch Nira, minced
2 large Green onions, minced
2 Cloves garlic, minced
1 small Piece ginger, grated
2 teaspoons Salt
1 teaspoon White pepper
1 dash Japanese soy sauce
1 tablespoon Sesame oil
1 tablespoon Peanut oil
1 pound Ground pork
4 Minced shittake mushrooms
Gyoza skins
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 min., then drain and rinse with cold water. Combine with remaining ingredients and mix coarsely with fingers. Place a tablespoon 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 until lightly browned on one side. Add 3 tablespoons of water to pan, and cover. Allow gyoza to steam a couple of minutes. Serve with dipping sauce of soy and sesame oil. Posted to rec.food.recipes by japlady@nwu.edu (Rebecca Radnor) on Mon, 13 Feb 1995.
