Gyoza (Japanese Pot Stickers)

I learned to make these on my mission in Japan in the early 80's. They take a little time because of assembly. But they are such a crowd pleaser as an appetizer. Serve with soy sauce or sweet and sour sauce.

1 lb. lean ground meat
3 tbs. freshly grated ginger root
2 tbs. soy sauce
1 cup finely chopped cabbage
1 medium onion finely chopped
1 package of gyoza skins (wonton skins will work)

In a glass bowl, cook cabbage, onion, and soy sauce in the microwave until softened -- about three minutes on high. Allow to cool. Add ground meat and ginger. Mix well. Fill gyoza or wonton skins with 1 tsp of meat mixture and seal by folding over the skin and sealing with a little water. Place stuffed wontons on a cookie sheet dusted with flour until ready to cook.

To cook, use a fryer if possible. ( But it can easily be done in a pot on the stove). Fry until golden brown. Serve hot.

Alternate method:
In Japan, gyoza are steamed in a bamboo steamer. You can do the same thing on the stove. Add a tablespoon of oil and enough water to cover the bottom of a non-stick pan. Steam gyoza until done.