When I get sick of summery spring rolls and cold food and want a hot but kinda-light main-course. This does the trick…
100 GYOZA!!! (more than one serving)
1 bunch of scallion
1/2 bunch cilantro
1/2 pack of white or brown mushrooms
handfull of string-beans
¼ piece red cabbage
½ cup corn
1½ pound ground chicken
15-iish oz can of crushed tomatoes
2 tablespoon of miso paste
1 tablespoon soy sauce
5 garlic cloves
1 teaspoon size ginger
chop, chop! Mix in bowl.
100 gyoza skin (2 packs)---(buy it cheap at the Hong Kong Supermarket --- Hester Street, above Canal..)
Put a spoonful size of mixture onto gyoza skin, wet one size with water, fold,fold,fold.. Make it look pretty. No forks, just fingers and fold in one direction to make a nice curved edge.
When all done (each pan holds 50) , you can cook or store in freezer piled together in tuppeware. I take the frozen ones and sizzle them oil on high in a pan until skin looks fried (and so they don’t stick to pan and get all gloppy), then add water to steam and cover.
---or just eat it cooked with noodles or anything....