Gyoza (Japanese Pot Stickers)

I learned how to make these from my husband. They are one of his all time favorite foods. His favorites come from a restaurant in Japan, but since those aren't easily available to us here, this is a good substitute. We usually have them for dinner with sticky rice, but they make a great appetizer as well.

These are good both fried and steamed. Steaming is more typical of how they would be served in Japan, but most people who haven't had them before tend to like them fried. Frying is also a little quicker.

One pound ground sausage (I like Jimmy Dean 50% less fat), or ground beef
1 tsp. garlic powder
1/2 tsp. ground ginger
2 1/2 Tbsp. soy sauce (Kikkoman)
1 egg
1-2 sliced green onions
1/8 package alfalfa sprouts
1 package round pasta wraps (find in the produce section)

Mix together all ingredients (except pasta wraps). Place about a tablespoon of the mixture into the center of each pasta wrap. Dip your finger in water and run along the edge of the wraps, fold in half, and press edge to seal.

Fried: Meanwhile, heat vegetable oil (about 1/2 inch deep in a frying pan) over medium/low heat. Cook on both sides until golden brown. (It should take about 3 minutes total to cook both sides. If it browns faster, turn down the heat - the meat might not cook all the way if they're not cooked close to 3 full minutes.)

Steamed: Heat a non-stick frying pan over medium/high heat. Spread about one tablespoon of oil across the bottom of the pan. Place one layer of gyoza in pan and cook about one minute, until brown on the bottom. Pour 1/3 cup water into the pan, and immediately cover the pan with a lid. Reduce the heat just slightly and steam covered for 5-7 minutes.  Remove lid and cook just a little longer to crisp the bottoms. Repeat with remaining gyoza.

Serve with white sticky rice and soy sauce.