Dar, our computer that has all of my recipes on it, won't connect to the internet. Errr! So here's the gyoza recipe. I'll get around to the others one of these days... Thanks for posting all those recipes!
GYOZA (pot stickers)
1 lb. ground pork
1 can sliced water chestnuts, diced
1 bunch green onions, diced small
1/3 c. oyster sauce
1/4 to 1/2 tsp. freshly ground pepper
2 dashes of garlic powder
1 pkg. round gyoza/won ton wrappers (find these in the veggie section of the supermarket)
Dipping Sauce
1/3 c. soy sauce
1/4 c. vinegar
1 clove garlic, minced fine
Dash of sesame oil
sugar to taste (depending on the brand of soy sauce, I like to add a little sugar so it isn't too salty.)
Mix all the gyoza ingredients, minus the wrappers, with your hands to combine well. Fill the gyozas by putting a teaspoon of filling into the center of each wrapper. Have a bowl of water on hand and wet half of the edge of the wrapper with your finger. Fold in half, press to seal. Make sure each is sealed well. Don't overstuff or it won't seal.
Fry gyozas in 2-3 teaspoons oil on medium to medium-high heat until golden brown on both sides. They don't need to be cooked all the way through. Add a few tablespoons of water to the pan and cover immediately. Let gyozas steam 2-3 minutes until cooked through. Heat may need to be adjusted while steaming to prevent bottoms from burning.
GYOZA (pot stickers)
1 lb. ground pork
1 can sliced water chestnuts, diced
1 bunch green onions, diced small
1/3 c. oyster sauce
1/4 to 1/2 tsp. freshly ground pepper
2 dashes of garlic powder
1 pkg. round gyoza/won ton wrappers (find these in the veggie section of the supermarket)
Dipping Sauce
1/3 c. soy sauce
1/4 c. vinegar
1 clove garlic, minced fine
Dash of sesame oil
sugar to taste (depending on the brand of soy sauce, I like to add a little sugar so it isn't too salty.)
Mix all the gyoza ingredients, minus the wrappers, with your hands to combine well. Fill the gyozas by putting a teaspoon of filling into the center of each wrapper. Have a bowl of water on hand and wet half of the edge of the wrapper with your finger. Fold in half, press to seal. Make sure each is sealed well. Don't overstuff or it won't seal.
Fry gyozas in 2-3 teaspoons oil on medium to medium-high heat until golden brown on both sides. They don't need to be cooked all the way through. Add a few tablespoons of water to the pan and cover immediately. Let gyozas steam 2-3 minutes until cooked through. Heat may need to be adjusted while steaming to prevent bottoms from burning.
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