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!**

Asian Syle Quick-Fix

• 1 Chicken breast
• 1 tbs Sesame oil
• 1/8 cup soy sauce
• 1/8 cup fish sauce
• 1/4 tsp ground ginger
• 1/8 tsp onion powder OR 1/2 1 medium onion, chopped
• 1 tbsp garlic
• 2 tsp honey
• Sesame Rice (see below for recipie)
• Chow Mein Noodles, to top
• Green onion, chopped, to top

Cut the chicken breast into small bite-sized pieces.

Coat a medium oan with the sesame oil and heat on medium; Once hot add the chicken. **If you are using real onion instead of the powder, cook in pan until yellow BEFORE adding the chicken; You may even want to add a little more sesame oil when adding the chicken to the onion if it soaks up all the oil.**

Cook chicken about half way through, then add the soy sauce, fish sauce, ground ginger, onion powder (if your using real onion, do not add), and the garlic and stir. Cook the chicken about a minute longer before stiring in the honey. Once the honey is completely stirred (and melted) in, and the chicken if fully cooked.... IT'S READY!! Serve over sesame rice and top with chow mein noodles and green onion.

To make sesame rice:

simply follow the cooking instructions on the package of Jasmine rice. Before the water boils, add a bay leaf and about 1 tbs of sesame oil to the pot.

~**ENJOY!!!**~

**This dish would be great served with freshly shredded cabbage; just layer it ontop of the rice, before adding the chicken. Also, adding peanuts as a topping would be a nice touch!**