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1
In a large skillet brown the pork and sausage.
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2
Saute this over med-high heat, adding the soy sauce and chili oil.
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3
When the meat is browned, add the next 4 ingredients and fry for several minutes.
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4
Add cabbage, cook til wilted.
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5
Add broth.
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6
Cover, let mixture steam until liquid is reduced.
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7
Remove mixture with slotted spoon and place in bowl to cool.
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8
*Brush water around the edges of gyoza wrapper.
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9
Place filling in gyoza.
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10
Seal with gyoza press or pinch together with fingers making little folds.
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11
Heat less than 1/4 cup peanut oil in pan.
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12
Addd several gyoza to pan.
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13
Brown gyoza on both sides.
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14
Carefully add 1/4 cup water to hot pan and quickly cover.
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15
Let steam until liquid is evaporated.
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16
Remove to cool.
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17
These freeze well, freeze in single layer.
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18
*Ihave made the the filling the day before and assembled the gyoza right beore cooking.
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19
The whole family helps with this process.
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20
To make dipping sauce: Simply combine all of the ingredients in your blender or food processor.
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21
Blend at high speed until the sauce is smooth.
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22
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.
