Warm-Up with Sui Gyoza, Boiled Japanese Dumplings

Name: Warm-Up with Sui Gyoza, Boiled Japanese Dumplings
Prep time: 30 min
Cook time: 20 min
Yield: 6
Ingredients: 1/2 pound lean ground beef; 1/2 pound ground pork; 1 1/2 cups Japanese nira (also known as garlic chives, Chinese or Korean chives), chopped; 1/2 cup green onions, chopped; 2 to 3 garlic, finely chopped; 1 small clump of ginger, finely chopped; 1/4 cabbage, finely chopped; 4 nappa cabbage leaves, finely chopped; 1 tablespoon sesame oil; 1 tablespoon soy sauce; 1 dash of salt; 1 dash of black pepper; 1 10-ounce pack gyoza wrappers; Water for sealing the gyoza; Water for boiling gyoza; Ponzu (citrus soy sauce), for dipping; Shichimi (7 spice chili), for garnish; La-yu (Japanese chili oil), for garnish

Warm-Up with Sui Gyoza, Boiled Japanese Dumplings was pinched from <a href="http://japanesefood.about.com/od/tofumeatveges1/r/Sui-Gyoza-Boiled-Japanese-Dumplings.htm" target="_blank">japanesefood.about.com.</a>

"Sui gyoza is a Japanese gyoza dumpling that is boiled, then served with a simple dipping sauce of ponzu (citrus soy sauce) and spices...."

INGREDIENTS

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1/2 pound lean ground beef

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1/2 pound ground pork

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1 1/2 cups Japanese nira (also known as garlic chives, Chinese or Korean chives), chopped

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1/2 cup green onions, chopped

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2 to 3 garlic, finely chopped

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1 small clump of ginger, finely chopped

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1/4 cabbage, finely chopped

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4 nappa cabbage leaves, finely chopped

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1 tablespoon sesame oil

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1 tablespoon soy sauce

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1 dash of salt

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1 dash of black pepper

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1 10-ounce pack gyoza wrappers

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Water for sealing the gyoza

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Water for boiling gyoza

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Ponzu (citrus soy sauce), for dipping

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Shichimi (7 spice chili), for garnish

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La-yu (Japanese chili oil), for garnish

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