Fried Gyoza
| Yield: | 6 Servings |
| Categories: | Pork, Japanese, Beef |
| 5 | oz | Cabbage, chopped |
| 6 | oz | Ground pork or beef (or combination of both) |
| 2 | tb | Japanese soy sauce |
| 1 | tb | Sesame oil |
| 1 | ts | Mirin (Japanese rice wine) or sherry |
| 1 | Green onion, minced | |
| 1 | ts | Grated ginger |
| 1 | Dried black mushroom, soaked in 2 tb water | |
| 2 | tb | To 3 tb peanut oil |
| 1/4 | c | Hot water |
| 1 | sm | Pkg Gyoza skins (available at Oriental food stores) |
| DUNKING SAUCE | ||
| 1/4 | c | Japanese soy sauce |
| 1 | ts | Rice wine vinegar |
| 1 | ds | Rayu or sesame oil |
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