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Ingredients:
5 oz Cabbage (chopped)
6 oz Ground pork or beef (or -combination of both)
2 tbsp Japanese soy sauce
1 tbsp Sesame oil
1 tsp Kirin (Japanese rice wine) -or sherry
1 Green onion, minced
1 tsp Grated ginger
1 Dried black mushroom, soaked -in 2 tb water
2 tbsps To 3 tb peanut oil
1/4 c Hot water
1 sm Pkg Gyoza skins (available -at Oriental food stores)
1/4 c Japanese soy sauce
1 tsp Rice wine vinegar
1 tsp Rayu or sesame oil

Preparation:
1. In boiling salted water, cook cabbage until tender. Squeeze out all liquid and mince fine. Chop mushroom. Mix soy sauce, sesame oil, Kirin, pork, green onion, ginger, mushroom, and cabbage. Refrigerate for 1 hour or more.

2. Place a scant teaspoon of mixture on each gyoza skin. Moisten edges with cornstarch and water, fold over and seal. Crimp edges with a fork. Cover bottom of a large non-stick skillet (electric is good) with oil.

3. Brown the gyoza over medium heat (350 degrees) turning frequently. Add 1/4 c water to skillet, cover and steam on low heat 7 minutes. Stir often to prevent sticking. Remove cover, raise heat and cook for 2 minutes until crisp.

4. Place sauce on table in small individual bowls. Serve.