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Ingredients:
1can
about 15 oztomato sauce
2cups
ofwater(about)
1tablespoon
butter
1/4cup
flour
2
garlic cloveschopped up
2tablespoons
ofonionschopped up
1/2teaspoon
allspice
6 to 8
nutmegcloves
6 to 8ounces
spaghetti(per person)
Directions:
In one medium sized
pot, put the Tomato SAUCE, seasonings, Garlic and Onions and simmer for
a few min, stirring.
Drain Tomato Sauce into a bowl, discard the
seasonings.
In a clean pot, melt the Butter. Then add the Flour and
whisk good.
Add the Tomato sauce you set aside, whisk in. (this is
almost like a Tomato Bechamel) Add the water a little at a time, stir
in until your desired consistency.
Plate your sauce, top with Meat
Balls if you want, and then top with some sauce.
small (red, white or yellow)onion, diced very fine
3 to 4
green onions(outer skin removed and then diced fine)
1clove
garlic, diced very very fine
1stalk
ofcelerydiced very fine
1
medium sizedcarrot, peeled and then diced very very fine
1
small can ofwater chestnut, diced very fine
a few strips ofginger(from the bottle) diced very fine.
gyoza sheets(pkg of 30)
4 to 6ounces
package of frozenbaby shrimpsdefrosted, 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.
