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INGREDIENTS:
| 1 | small (red, white or yellow) onion, diced very fine |
| 3 to 4 | green onions (outer skin removed and then diced fine) |
| 1 clove | garlic, diced very very fine |
| 1 stalk | of celery diced very fine |
| 1 | medium sized carrot, peeled and then diced very very fine |
| 1 | small can of water chestnut, diced very fine |
| a few strips of ginger (from the bottle) diced very fine. | |
| gyoza sheets (pkg of 30) | |
| 4 to 6 ounces | package of frozen baby shrimps defrosted, diced very fine |
Directions:
Take one Gyoza sheet and put a small amount, but equal amounts of
ingredients in the center. Take your finger and dip it in water, then
spread the wet finger around the center of the Gyoza.
Fold it over. Press the outer edges ever so softly. and then begin to pleat, folding the edges each over the other so it further seals.
Plate them and put on a cookie sheet lined with waxed paper and freeze for about ten minutes. This allows them to set.
NOTE: You can make a whole BATCH of these, but only cook a few. For the one's you don't want to cook, once frozen (at least a 1/2 hour) you can then plop into freezer bags and store for when you do want to cook them. If you are freezing for later use, just take what you want and let them stand at room temp for a few min before frying.
Take a saute pan and pour a dab or two of Oil on the bottom, at least 1/4 inch thick.
Get it hot on high flame for about one min. Brown both sides, turning with spoon or tongs.This process goes fast so be prepared. Add a touch of water, enough to just coat the bottom of the pan. It might sizzle. It might take about 1/4 to 1/3rd Cup of Water. Point is, you DON'T want to cover and overwhelm the Gyoza, but just allow a bit of water to allow it to steam. Shake the pan so the bottoms get a good taste of the water.
Cover and steam for just a few min. Remove with slotted spoon or tongs, and plate. Serve with Gyoza dipping sauce or any other favorite Oriental dipping sauce, such as hot mustard or sweet and sour, or soy sauce.
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