Pork Foie Gras Gyoza (Japanese Potsticker)

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Credit: Jackie Shen
Skills for Culinarians Day Cookbook, July 2004


1 lb. ground pork
1/2 lb. foie gras mousse
White parts of 3 green onions, minced
1 clove garlic, minced
3 t sesame-seed oil
1/2 thumb ginger, minced
1 T Kikkoman soy sauce
1 package round wonton wrapper Vegetable
oil for pan trying


1) Mix ail ingredients; Form gyoza by spooning a bit of mixture into center; dab around pork with a drop of water. Fold into half-moon shape; double nip it.

2) Pre-cook gyoza in boiling water until al dente. Drain; set aside.

3) For service, pan Fry in vegetable oil until brown; cook in 350"F oven For 3 minutes.


Appetizer, Pork

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