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Gyoza fillings
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1
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pound
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ground chicken breast
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2
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cups
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cabbage, minced, firmly squeezed to remove excess water.
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1
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cup
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Shiitake mushrooms, minced
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1
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cup
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scallions, minced
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1 1/2
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cups
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grated fresh ginger
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pinch
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toasted sesame oil
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pinch
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powder ginger
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pinch
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powder garlic
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2
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tablespoons
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corn starch
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pinch
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salt
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Condiments
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1
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tablespoon
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soy sauce
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1
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teaspoon
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hot mustard paste
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pinch
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chili pepper
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Procedure
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In a large bowl, bring gyoza fillings and mix them well until the fillings get sticky.
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Place a wrapper in a palm of hand, moisturize two adjacent rims of a square wrapper with corn-starch water, and place a small amount of the filling (1 tablespoon) in the center of the wrapper.
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Fold the wrapper in half by placing dry rims over the moisturized rims.
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In sealing a dumpling, make six to eight pleats around the two rims.
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Heat 1/2 tablespoon of oil in a nonstick large skillet over medium heat. Bring 14 ~ 20 dumplings.
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Bake a side of dumplings until being brown and then turn over dumpings to bake the other side.
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Bring a quarter cup of hot water and immediately put a glass lid over skillet to steam dumplings.
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When steam is gone, remove the lid, turn over dumpings, put another quarter cup of hot water and immediately put a glass lid over skillet to continue steaming dumplings.
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Repeat the previous two steps.
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Serve steamed dumplings hot with soy sauce and mustard paste.
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