MMMMM----- Recipe via Meal-Master (tm) v8.05
  Categories: Japanese, Appetizers
       Yield: 6 Servings
   1 1/2 c  Cabbage
       3    To 4 green onions chopped
       3    Dried mushrooms soaked in
            -warm water 15 minutes
            -drained and chopped
       2 ts Ginger root grated
     1/2 lb Ground beef
       1 tb Cooking wine
       1 tb Kikkoman soy sauce
       1 tb Sesame oil
     1/4 ts Black pepper
            Gyoza wrappers
            Salad oil
            Kkikkoman soy sauce
            Chili sesame oil, which is
            - very very hot
   Chop cabbage fine, place in colander and pour boiling water over the
   cabbage. Cool to touch, then squeeze cabbage well to get the water
   out. In a bowl mix cabbage, chopped green onions, chopped mushrooms
   and grated ginger. Mix ground beef, wine, soy sauce, sesame oil and
   black pepper together with vegetables; mix well. Place a small amount
   of filling (about 1 teaspoon) in center of gyoza wrapping and fold in
   half. Pleat edge to seal. If edges won't stick together, dampen the
   inside edge with a little water, then pleat. Put 2 tablespoon salad
   oil in heated skillet (on medium heat). Place gyozas in skillet,
   close together and fry until golden brown. Then, at edge of pan, pour
   in a little water, up to 1/4 of the depth of the pot-stickers. Cover,
   turn heat to low and simmer until water is gone. Serve with dipping
   sauce as appetizer, or with hot rice as entree.
                                  ^^^^^^^^^^^^^^^^^^^^^^^^^^ no way Jos‚!
   SAUCE:Mix soy sauce with chili sesame oil. Use a proportion of 10
   parts soy sauce to 1 part oil; if you use a 5 to 1 proportion it may
   be a little hot for most people. The authentic sauce is a 2 to 1