Gyozas

Ingredients

 * 2 pkg gyoza wrappers (oriental store)
 * 1-1/2 lb ground chuck hamburger
 * ½ bundle of scallions, chopped
 * 1 green bell pepper, diced

Directions

 * 1) Thaw gyoza wrappers by placing in the refrigerator the night before, if still frozen when it is time to make, set out on the counter while preparing the meat mixture.
 * 2) Brown ground beef in skillet, drain well and remove from pan.
 * 3) Add a small amount of oil to pan and sauté scallions and green pepper until soft.
 * 4) Add hamburger back to pan and mix. Turn off heat and allow to cool.
 * 5) Place 1 wrapper at a time in the palm of your left hand.
 * 6) Place a pinch of meat mixture in the center of the wrapper careful not to overfill.
 * 7) Moisten top edge of wrapper with water and fold over meat mixture. Pinch all edges to seal.
 * 8) Continue until all of the mixture is used or until you run out of wrappers.
 * 9) Makes approximately 60 gyozas per package. The average person eats at "least" 10, my boys closer to 25.
 * 10) Heat oil in skillet to medium high.
 * 11) When droplets of water dropped in oil sizzle and pop it is probably hot enough.
 * 12) Drop about 10 gyozas at a time in the oil. By the time you are done putting them in the pan it will be time to start flipping them over with a pair of tongs.
 * 13) Start from the first one put in the pan. Remove and drain on paper towels laid out on a cookie sheet.
 * 14) We make a dipping sauce by mixing yellow mustard and soy sauce together to taste.
 * 15) Usually more on the brown side but with a slight wang of the mustard.
 * 16) We all eat it differently.

Contributed by:
This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.
 * World Recipes Y-Group