From: IN%"maring@cc.usu.edu" "maring" 9-NOV-2000 16:26:52.05 To: IN%"RONB@cc.usu.edu" "Sniggerfardimungus" CC: Subj: recipe Return-path: Received: from webmail.usu.edu ("port 3422"@webster.usu.edu [129.123.1.90]) by cc.usu.edu (PMDF V5.2-32 #30472) with ESMTP id <01JWCCKO53QM8ZE0EV@cc.usu.edu> for RONB@cc.usu.edu (ORCPT rfc822;RONB@cc.usu.edu); Thu, 9 Nov 2000 16:26:51 MDT Date: Thu, 09 Nov 2000 16:26:51 -0700 From: maring Subject: recipe Sender: maring To: Sniggerfardimungus Message-id: <3A116109@webmail.usu.edu> MIME-version: 1.0 X-Mailer: WebMail (Hydra) SMTP v3.61.07 Content-type: text/plain; charset="US-ASCII" Content-transfer-encoding: 7bit X-WebMail-UserID: maring X-EXP32-SerialNo: 00002751 Original-recipient: rfc822;RONB@cc.usu.edu Gyoza 1 head cabbage 1 pound ground pork (or 1/2 pork, 1/2 beef) 2 cloves garlic 1 bunch green onions chopped fine 1/2 inch ginger root, shredded fine 1/2 cup soy sauce 1/8 cup sesame seed oil 1 tsp salt 1 package Azumaya Round Wraps Shred cabbage finely and add meat, green onions, ginger, soy sauce, oil and salt. Mix ingredients together, place a small amount in middle of wrap. Wet edges of wrap and pinch together. Stand up and press slightly to make gyoza shape (you know what they look like). Heat some oil in a fry pan, add gyoza (bottoms down). Fry until crisp and brown on bottom. Add some water to fry pan and put the lid on to steam the gyoza. Steam until they look like gyozas (translucent and meat is done - again, you know what they look like). Repeat process until all are done. Dipping Sauce 1/2 cup rice vinegar 1 cup soy sauce 1 tsp MSG 1.5 tsp cayenne pepper 1 tsp sesame oil Heat together and serve with gyoza (makes A LOT) She said these are the recipes they use at Tanpopo. I haven't tried these, so I don't know if they are right on or not, but I hope they work for you! Marianne P.S. Can I be allowed to live now? ;)