Gyoza

Recipe Instructions These are Japanese pot-stickers, similar to the variety found in northern China. These bite-size delicacies found their way to Japan, oh, about the time beer was discovered. (No, not really!) But if you want something light and nutritious to go along with that pint of lager, this is it. Gyoza are pan-fried, then steamed (whereas Chinese dumplings, as used in dim sum, are only steamed). Makes about 2 dozen DOUGH: In a bowl, combine the flour and water, mixing them together to form a ball. Remove to a floured board; knead for ~3 minutes with the palm of your hand. Shape dough into a ball, cover with damp towel and let stand for ~10 minutes. FILLING: Combine the filling ingredients together in bowl. Mix well. Refrigerate until ready to assemble the gyoza. ASSEMBLY: To shape and assemble gyoza, knead the dough for ~3 minutes. Roll dough into a cylindrical shape, about 1-inch in diameter. Trim the ends, then cut cylinder into 24 pieces, each about 3/4-inch wide. With cut side up, press dough down with your palm to flatten. Use a rolling pin to make small, thin 'pancakes' ~3-inches in diameter. Spoon 1 Tbs of filling into the center of each dough circle. Fold the dough up and over to make a half-circle; pleat the edges firmly together to close. Continue with other circles until all gyoza have been assembled. Heat 3 Tbs peanut oil in cast-iron skillet over moderate-high heat, swirling oil to coat bottom. When oil is hot, place gyoza-- seam-side up-- in skillet. When the bottoms are browned, add 1/4 cup water to skillet, cover, and steam for 1-2 minutes. Remove gyoza carefully from skillet with spatula. Serve gyoza with prepared hot sauce. (Mix equal portions of vinegar, soy sauce and water together with a dash of chili oil.)