Gyoza with Asian Sauce

• 1 1/2 cups Napa cabbage, shredded (plus 1-2 whole leaves)
• 1/4 lb Ground pork
• 1/4 cup Baby shrimp, chopped
• 1 tbs Sake (or substitute for mirin)
• 1 in Gingerroot, peeled and minced
• 1 Scallion, finely chopped
• To taste Pepper
• 1 tbs Tamari (dark aged soy)
• Wonton wrappers

SAUCE: per person

• 3 tbs Soy sauce
• 1 tbs Mirin
• 1/4 tsp Garlic chili sauce

In a medium pot, add a few inches of water and place on the stove to heat. Add 1/2 cup cabbage and blanch about 1 minute and remove with tongs to a plate with paper towels to drain and cool (leave heat on under water). Chop the shredded, blanched cabbage. Combine pork, shrimp, sake, ginger, scallions, tamari, pepper, and the cooled cabbage in a bowl.

Place 2 tsp of filling onto each wonton wrapper. Wet your fingerstips to help seal them; fold wontons in half diagonally - they should look like small half moons.

Place a whole cabbage leaf in the bottom of a colander to prevent the gyoza from sticking, and arrange them on the leaf. Place the colander back over pot, cover and steam about 10 to 12 minutes.

Make the sauce by mixing all ingredients together.

Use the remaining raw shredded cabbage as a bed to serve on. Serve with sauce and enjoy.

~**ENJOY!**~

**These will disappear very quickly!!! It's the best side for any asian dish!**