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Gyoza (japanese potstickers)
- mix 1
- mix 2
- mix 3
- mix 2 and 3
- wait for 1 to get tender
- hand squeeze water out of 1, and mix it all
- put in gyoza wrappers, seal edges with fork
 
wrappers
- mix all ingredients
- roll really thin
- cut circular with pint glass

cooking
- stop here and freeze for about a month or..
- put sesame oil in pan, to coat
- cook gyoza on high heat til one side is brown, but like good brown
- put on medium heat, add .5 cup of water
- immedietely put lid on
Ingredients List
gyoza filling

1 - green onion - 2, chopped
1 - garlic - 9 cloves, chopped
1 - cabbage - .5 lbs, chopped
1 - salt - 1 teaspoon

2 - chicken glass soup base (or chicken bouillion) - .5 teaspoon
2 - sake - 1 teaspoon
2 - mirin - 1.5 teaspoon
2 - dark soy sauce - 1.5 teaspoon
2 - grated garlic - 1 teaspoon
2 - grated ginger - 1 teaspoon
2 - sesame oil - 1 teaspoon

3 - ground meat (pork or chicken) - .5 lbs
3 - salt - a little bit
3 - pepper - a little bit

gyoza wrappers
2 cup flour
.5 cup water
little bit of salt