Japanese Gyoza

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• 1 lb country-style lamb sausage
• 1 lb ground lean lamb
• 1 tablespoon soy sauce
• 2 teaspoons chili oil
• 1 carrot, finely shredded
• 4 cloves garlic, minced
• 6 green onions, chopped
• 2 -3 tablespoons fresh ginger, grated
• 1/2 medium cabbage, shredded
• 1/2 cup beef broth
• 2 packages gyoza skins
• peanut oil
• 1/3 cup tahini (sesame paste)
• 1/3 cup rice vinegar
• 1/3 cup japanese soy sauce
• 1/4 cup sugar or 1/4 cup light corn syrup
• 1 1/2 tablespoons sesame oil
• 1 tablespoon fresh garlic, pressed or finely chopped
• 1 tablespoon chili oil
• 1/2 teaspoon szechwan pepper
• 2 -3 green onions, chopped

Recipe

• 1 in a large skillet brown the lamb and sausage.
• 2 saute this over med-high heat, adding the soy sauce and chili oil.
• 3 when the meat is browned, add the next 4 ingredients and fry for several minutes.
• 4 add cabbage, cook til wilted.
• 5 add broth.
• 6 cover, let mixture steam until liquid is reduced.
• 7 remove mixture with slotted spoon and place in bowl to cool.
• 8 *brush water around the edges of gyoza wrapper.
• 9 place filling in gyoza.
• 10 seal with gyoza press or pinch together with fingers making little folds.
• 11 heat less than 1/4 cup peanut oil in pan.
• 12 addd several gyoza to pan.
• 13 brown gyoza on both sides.
• 14 carefully add 1/4 cup water to hot pan and quickly cover.
• 15 let steam until liquid is evaporated.
• 16 remove to cool.
• 17 makes about 100.
• 18 these freeze well, freeze in single layer.
• 19 *ihave made the the filling the day before and assembled the gyoza right beore cooking.
• 20 the whole family helps with this process.
• 21 to make dipping sauce: simply combine all of the ingredients in your blender or food processor.
• 22 blend at high speed until the sauce is smooth.
• 23 pour the sauce in a small serving bowl and top with a couple of drops of chili oil (if desiring a hotter sauce) and chopped green onions.