Gyoza

Betty Lui

• 1 pkg won ton pi (Gum Chew Lau brand preferred)

Filling:

• 1 lb pork hash
• 1 Tbsp chung choi, chopped fine
• 1 tsp sugar
• 1 tsp shoyu
• 1 tsp sesame oil
• 2 stalks green onion, chopped
• 1/2 small round onion, chopped fine
• 4 water chestnuts, chopped fine (optional)
• 1/4 tsp salt

Mix filling ingredients. Place by rounded (not heaping) teaspoonful into won ton wrapper, folding wrapper either triangular or rectangular. Seal with water. Prepare them all before frying.

Heat large frying pan on medium-high. Cover bottom with oil. Place enough gyoza to fill pan and quick fry, turning once until both sides are brown. Take out of pan and put aside. Do several batches this way. Then turn the heat to medium-low, return the browned gyoza to the pan and add 1/3 to 1/4 cup water and cover. The steam will insure that the filling will be cooked.

Serve with mustard-shoyu sauce or plain shoyu.

Yield: Approximately 30 gyoza (depending on amount of filling used)

NOTE: Gyoza is not crispy, like won ton.