Japanese Risotto with Mushrooms and Scallions
INGREDIENTS:
4 Leaves Chinese cabbage,
-minced (up to 5)
1 bn Nira, minced
2 lg Green onions, minced
2 Cloves garlic, minced
1 sm Piece ginger, grated
2 ts Salt
1 ts White pepper
1 ds Japanese soy sauce
1 tb Sesame oil
1 tb Peanut oil
1 lb Ground pork
4 Minced shittake mushrooms
-(up to 5)
Gyoza skins
4 Leaves Chinese cabbage,
-minced (up to 5)
1 bn Nira, minced
2 lg Green onions, minced
2 Cloves garlic, minced
1 sm Piece ginger, grated
2 ts Salt
1 ts White pepper
1 ds Japanese soy sauce
1 tb Sesame oil
1 tb Peanut oil
1 lb Ground pork
4 Minced shittake mushrooms
-(up to 5)
Gyoza skins
Nira is a vegetable sold in bunches in oriental groceries, and has a garlic flavor.
Pour boiling water over cabbage and allow to sit for 1/2 min., then drain and rinse with cold water. Combine with remaining ingredients and mix coarsely with fingers. Place a tablespoon of filling in gyoza skin and crimp edges. Place small amount of oil in frying pan and heat. Place gyoza in pan and fry over med heat until lightly browned on one side. Add 3 tablespoons of water to pan, and cover. Allow gyoza to steam a couple of minutes. Serve with dipping sauce of soy and sesame oil.
Pour boiling water over cabbage and allow to sit for 1/2 min., then drain and rinse with cold water. Combine with remaining ingredients and mix coarsely with fingers. Place a tablespoon of filling in gyoza skin and crimp edges. Place small amount of oil in frying pan and heat. Place gyoza in pan and fry over med heat until lightly browned on one side. Add 3 tablespoons of water to pan, and cover. Allow gyoza to steam a couple of minutes. Serve with dipping sauce of soy and sesame oil.