INGREDIENTS*

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You can find the following ingredients at most international / Asian markets. If you need help finding them in Indianapolis, IN or Bloomington, IN, please contact us.

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• ¼ lb ground beef

• ¼ lb ground lean pork

• 1 tablespoon Yamasa light soy sauce**

• 1 cup of shredded cabbage (American cabbage: red, green, or both)

• 1 large egg OR 2 tablespoons of corn starch

• 1 stalk green onion, chopped

• 1 tablespoon of fresh ginger, grated

• 1 package of round dumpling wrappers***

• 1 tablespoon of sesame oil

• 1 tablespoon of Soeos Shaoxing wine**

• 1 tablespoon of Ira Goma sesame seeds** (white or black)

• Vegetable oil for pan frying (a few tablespoons)

• Soy sauce

• Kikoman Seasoned Rice Vinegar** OR white vinegar

• If you enjoy spicy: La Yu Chili Oil**

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DIRECTIONS

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The Filling:

1. In a large bowl, mix the ground beef and pork.

2. Fine chop the raw vegetables: green onion, cabbage, and ginger. Keep separate and set aside.

3. Add ginger, cornstarch/egg, sesame oil, sesame seeds, and soy sauce to the mixed meat and blend into the meat mixture. These should be combined before the cabbage so the meat can take on the flavors of the spices.

4. Let mixture sit for 10 to 15 minutes.

5. Las, add the chopped green onion and cabbage to the mixture and blend.

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The Wrappers:

1. Use the round wrappers as is. If using Wonton wrappers, roll them out.

2. Take a single wrapper and wet around the edges.

3. Place filling in gyoza about a quarter size.

4. Seal with gyoza pleet, press or pinch together. Sit the potstickers aside.

5. Heat oil in pan.

6. Place several gyoza in the pan.

7. Brown gyoza on 3 sides.

8. Have the lid at a 45 degree angle over the pan, carefully add a tablespoon of water to hot pan and quickly cover.

9. Let steam until liquid is evaporated.

10. Remove to cool.

11. Remember to wipe the pan clean before you make the next batch to not leave a greasy residue.

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*The products listed here are the ones we use at Katsumi's Teaching Kitchen. Those linked to Amazon are affiliate links.

** These items are used in our other courses as well.

*** Typically found in the freezer section of an Asian food market.