Japanese Gyoza

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  
 * 1/2 medium cabbage, shredded  
 * 1/2 cup beef broth  
 * 2 packages gyoza skins  
 * peanut oil

Dipping Sauce

 * 1/3 cup tahini (sesame paste)  
 * 1/3 cup rice vinegar  
 * 1/3 cup Japanese soy sauce  
 * 1/4 cup sugar or light corn syrup  
 * 1 1/2 tablespoons sesame oil 
 * 1 tablespoon fresh garlic, pressed or finely chopped <BR>
 * 1 tablespoon chili oil  <BR>
 * 1/2 teaspoon szechwan pepper  <BR>
 * 2-3 green onions, chopped

Directions
In a large skillet brown the pork and sausage. <BR> Saute this over med-high heat, adding the soy sauce and chili oil. <BR> When the meat is browned, add the next 4 ingredients and fry for several minutes. <BR> Add cabbage, cook til wilted. <BR> Add broth. <BR> Cover, let mixture steam until liquid is reduced. <BR> Remove mixture with slotted spoon and place in bowl to cool. <BR> Brush water around the edges of gyoza wrapper. <BR> Place filling in gyoza. <BR> Seal with gyoza press or pinch together with fingers making little folds. <BR> Heat less than 1/4 cup peanut oil in pan. <BR> Addd several gyoza to pan. <BR> Brown gyoza on both sides. <BR> Carefully add 1/4 cup water to hot pan and quickly cover. <BR> Let steam until liquid is evaporated. <BR> Remove to cool. <BR> Makes about 100. <BR> These freeze well, freeze in single layer. <BR> I have made the the filling the day before and assembled the gyoza right beore cooking. <BR> The whole family helps with this process. <BR> To make dipping sauce: Simply combine all of the ingredients in your blender or food processor. <BR> Blend at high speed until the sauce is smooth. <BR> 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.