Japanese Gyoza

Description
I have made the the filling the day before and assembled the gyoza right before cooking. The whole family helps with this process. These freeze well, freeze in single layer.
 * Makes about 100.

Ingredients

 * 1 lb country-style pork sausage
 * 1 lb ground lean pork
 * 1 tablespoon soy sauce
 * 2 teaspoons chili oil
 * 1 carrot, finely shredded
 * 4 cloves garlic, minced
 * 6 green onions, chopped
 * 2 - 3 tablespoons fresh ginger, grated
 * ½ medium cabbage, shredded
 * ½ cup beef broth
 * 2 packages gyoza skins
 * peanut oil

Dipping sauce

 * ⅓ cup tahini (sesame paste)
 * ⅓ cup rice vinegar
 * ⅓ cup Japanese soy sauce
 * ¼ cup sugar or light corn syrup
 * 1½ tablespoons sesame oil
 * 1 tablespoon fresh garlic, pressed or finely chopped
 * 1 tablespoon chili oil
 * ½ teaspoon szechwan pepper
 * 2 - 3 green onions, chopped

Directions

 * 1) In a large skillet brown the pork and sausage.
 * 2) Sauté this over med-high heat, adding the soy sauce and chili oil.
 * 3) When the meat is browned, add the next 4 ingredients and fry for several minutes.
 * 4) Add cabbage, cook til wilted.
 * 5) Add broth.
 * 6) Cover, let mixture steam until liquid is reduced.
 * 7) Remove mixture with slotted spoon and place in bowl to cool.
 * 8) Brush water around the edges of gyoza wrapper.
 * 9) Place filling in gyoza.
 * 10) Seal with gyoza press or pinch together with fingers making little folds.
 * 11) Heat less than ¼ cup peanut oil in pan.
 * 12) Add several gyoza to pan.
 * 13) Brown gyoza on both sides.
 * 14) Carefully add ¼ cup water to hot pan and quickly cover.
 * 15) Let steam until liquid is evaporated.
 * 16) Remove to cool.

Dipping sauce

 * 1) Simply combine all of the ingredients in your blender or food processor.
 * 2) Blend at high speed until the sauce is smooth.
 * 3) Pour the sauce in a small serving bowl and top with a couple of drops of chili oil (if desiring a hotter sauce) and chopped green onions.