-
1
Place 2 pots of water on to boil: 1 pasta pot with a few inches of water in it, 1 medium sauce pan with 1 1/2 cups of water in it.
-
2
Cover both pots and bring all the water to a boil.
-
3
When the smaller pot of water comes to a boil, stir in rice and return water to a boil.
-
4
Reduce heat to simmer.
-
5
Place a colander over the pot and add the edamame to it.
-
6
Place the pot cover over the edamame nesting it in the colander.
-
7
Steam the edamame 5 minutes, then remove them to 2 small bowls, salt them and cover bowls with plastic or foil to keep warm.
-
8
Set colander aside and return pot lid to rice, stirring rice before replacing the lid.
-
9
While the edamame are steaming, before removing them to the bowls, you have a pocket of time to work with.
-
10
Add 1/2 cup, a couple of handfuls of Napa cabbage to the second pot of water.
-
11
Blanch the shredded cabbage 1 minute and remove with a spider or tongs to paper towels to drain and cool.
-
12
Chop shredded blanched cabbage.
-
13
Combine meat, chopped salad shrimp, sake, ginger, 1 scallion, 1 tablespoon tamari, sesame oil, black pepper and cooled, chopped cabbage in a bowl.
-
14
Place 2 teaspoons of filling on each won ton wrapper.
-
15
Wet your fingertips to help seal won ton wrappers.
-
16
The gyoza should look like small half moons.
-
17
Place 1 or 2 Napa cabbage leaves into the bottom of the colander.
-
18
The leaves will prevent your dumplings from sticking to the surface of colander.
-
19
Arrange dumplings on Napa leaf in colander and steam over second larger pot of simmering water.
-
20
Place large pot lid over the colander to trap the steam.
-
21
Dumplings need to steam 10 to 12 minutes.
-
22
While you are working on this, go back and forth with the edamame as necessary per above directions.
-
23
While dumplings work, slice the fillet steaks thinly across the grain.
-
24
Toss with seasoning and teriyaki or tamari and sherry.
-
25
Heat a nonstick skillet over high heat.
-
26
Add oil and the meat and stir-fry.
-
27
When meat browns at edges, add scallions and cook 2 minutes more, stirring frequently.
-
28
Use remaining raw shredded Napa cabbage as a bed to serve your dumplings on.
-
29
Plate all of your items on little dishes and in small bowls.
-
30
Mix dipping sauce of tamari, mustard and vinegar for the gyoza and set out alongside dumplings.
-
31
Warm or cold sake, leftover from cooking, is the perfect beverage and chilled navel oranges or tangerines make a refreshing end to this meal.
