100 GYoZA !!!

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.

Next:

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.

Commonly there's left over gyoza mixture, so you make gyoza burgers!

---or just eat it cooked with noodles or anything....