xiaoxl/recipe_data huggingface dataset:
Bow Tie Pasta With Artichokes and Mushrooms


Ingredients:
bow tie pasta, white mushrooms, artichoke hearts, low-fat cream cheese, lemon juice, fresh ground pepper, parmesan cheese, toasted wheat germ, fresh parsley

Directions:
Prepare pasta according to the package directions; cook until al dente.
Spray a large skillet with cooking oil spray and heat skillet over high heat.
Add 1/4 cup water and mushrooms; "sweat" the mushrooms by covering skillet for 2-3 minutes, or until mushrooms are slightly wilted.
Add in the artichoke hearts; continue to cook, uncovered, for about 3 minutes or until most of the liquid is gone.
Cut the cream cheese into several pieces; add to the skillet with 1 cup water or the reserved liquid from the canned artichokes plus enough water to make 1 cup.
Using a wooden spoon, gently stir and smooth the sauce while if comes to a simmer.
Add in the lemon juice and pepper; add more water if needed to bring sauce to a medium consistency; also may add salt to taste.
Drain pasta when it is done.
Add pasta and sauce to a serving bowl; mix well.
Sprinkle with parmesan cheese, wheat germ, and parsley.
Serve right away.
Thai Vegetable Curry


Ingredients:
onion, green curry paste, canned unsweetened coconut milk, soy sauce, brown sugar, salt, bamboo shoot, boiling potato, broccoli, tomatoes, carrot, lime juice, basil leaves

Directions:
In a Dutch oven, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the curry paste and fry, stirring, for 1 minute.
Add the coconut milk and broth and bring to a boil. Stir in the soy sauce, brown sugar, salt, bamboo shoots, potatoes, and broccoli. Reduce the heat and simmer, partially covered, until the vegetables are tender, about 10 minutes.
Stir in the tomato and heat through, about 2 minutes. Remove from the heat and add the lime juice and basil.
Variations:
Other vegetables that would taste good in place of the broccoli include carrots, eggplant, cauliflower, snow peas, cabbage, green beans, and canned baby corn. Try your favorite, or use a combination of vegetables.
Bean Sprout Vegetable Stir Fry


Ingredients:
olive oil, mustard seeds, garlic, soy sauce, lime juice, cornstarch, fresh bean sprout, snow peas, bell pepper, green onions, celery, pine nuts

Directions:
Put the oil and mustard seeds in the wok and cover with a lid. The seeds will pop like popcorn and the wok must be covered or they will fly out.
Prepare all the vegetables.
Once the mustard seeds are brown, add all the seasonings except for the pine nuts and the corn starch.
Add all vegetables except the bean sprouts.
Cook until vegetables are partly softened. do not over cook.
Add the bean sprouts and cook for 3 minutes.
Drain liquid from the wok into a bowl.
While wisking, slowly add corn starch.
Return liquid to the wok and cook for another minute.
Stir in pine nuts or add as topping.
Serve as a side, with meat or on a bed of egg noodles.
Bruschetta with White Beans, Tomatoes, and Fresh Herbs


Ingredients:
beefsteak tomatoes, italian tomato, cannellini beans, cucumber, green onions, oregano leaves, fresh basil, coarse salt, black pepper, garlic, extra virgin olive oil

Directions:
For the topping, combine all of the topping ingredients in a small bowl, with salt and pepper to taste.
Mix very well and refrigerate for at least 2 hours for the tastes to blend together.
For the bruschetta, toast or broil the bread slices so that both sides are golden brown.
Cut the garlic in half and rub generously over one side of each slice.
Brush the olive oil over each side as well.
To serve, top the bruschetta with the bean and herb mixture while the bread is still hot, if possible.
Dot's Ham, Cabbage, and Potatoes
Category: soups-stews-and-chili
By Dot's daughter, Patti

This was a recipe my Mom had and we ate it every St. Patrick's Day.  An alternative recipe for St. Patrick's Day for those who don't care for corned beef and cabbage.  Cooked together in one pot and boy is it juicy! My mom is Irish and hated the traditional corned beef, potatoes, and cabbage version. She got the basis for this recipe from her Italian Mother in Law. Add a nice warm crusty roll, butter, and a pint of Guinness or Pinot Noir and you got yourself a hearty meal to celebrate the Irish!

Ingredients:
1 pound smoked pork butt
water to cover
salt and ground black pepper to taste
2 pounds red potatoes, peeled
1 head cabbage, cored and quartered

Directions:
Place smoked pork butt in a 6-quart pot with enough water to cover; season with salt and pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 1 hour. Stir in potatoes and cabbage. Simmer until potatoes are tender, about 20 minutes. Remove pork from soup and cut into quarters; return pork to pot until ready to serve. Season with more salt and pepper, if needed.

Prep time: 10 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 30 mins
Yields: 4 servings

Calories: 472
Fat: 20.6 g
Saturated fat: 7.2 g
Carbohydrates: 53.5 g
Sugars: 12 g
Dietary fiber: 11.2 g
Protein: 22.7 g
Cholesterol: 64.9 mg
Sodium: 1393.4 mg
Slow Cooker Vegetable Soup
Category: soups-stews-and-chili
By susanmac

This soup is a traditional vegetable soup with a little extra. I added homemade dumplings like my mom use to make for me. She made her soup with all the leftover vegetables in the refrigerator and then added dumplings. Good vegetarian soup without the meat.

Ingredients:
6 cups vegetable broth
1 (16 ounce) package frozen mixed vegetables
1 (14.5 ounce) can diced tomatoes, undrained
2  potatoes, peeled and cubed
1 large onion, diced
½ cup barley
3 cloves garlic, minced
1 teaspoon dried parsley
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
½ teaspoon ground black pepper
1  bay leaf
2 cups all-purpose flour
¼ cup vegetable shortening (such as Crisco®)
¼ cup vegetable broth, or more if needed

Directions:
Combine 6 cups vegetable broth,  , tomatoes with their juice, potatoes, onion, barley, garlic, parsley, oregano, basil, salt, black pepper, and bay leaf in a slow cooker. Cover and cook on Low for 5 to 6 hours. Place flour in a bowl; cut shortening into flour using a pastry blender or two knives until mixture resembles coarse crumbs. Add 1/4 cup vegetable broth; stir with a fork until dough no longer sticks on sides of bowl. Transfer dough to a lightly floured surface; roll out 1/8 inch thick. Cut dough into strips or small squares. Add to slow cooker; cook until dumplings are soft and cooked in the middle, 1 hour.

Prep time: 30 mins
Cook time: 6 hrs
Total time: 6 hrs 30 mins
Yields: 8 servings

Calories: 332.9
Fat: 7.8 g
Saturated fat: 1.8 g
Carbohydrates: 57.2 g
Sugars: 5 g
Dietary fiber: 8 g
Protein: 9.2 g
Sodium: 617.6 mg
Savory Vegetable and Rice Skillet


Ingredients:
butter, onion, water

Directions:
Melt butter in large skillet on medium heat. Add onion; cook and stir 2 minutes or until softened.
Stir in Rice Mix and water. Bring to boil. Reduce heat to low; cover and simmer 20 minutes. Stir in green beans and mushrooms. Cover and cook 5 minutes longer or until rice is tender. Remove from heat. Let stand 5 minutes. Fluff with fork before serving. Sprinkle with almonds, if desired.
M's Sloppy Joe Sauce
Category: meat-and-poultry
By Semigourmet

The strong flavors in this dish are very satisfying. Always a family hit. Ground beef or ground chicken can easily be substituted for the turkey.

Ingredients:
1 tablespoon extra-virgin olive oil
1 large onion, diced
1  green bell pepper, diced
1 tablespoon minced garlic
1 pound ground turkey
1 cup canned pureed tomatoes
¼ cup barbeque sauce (such as KC Masterpiece®)
2 tablespoons ketchup
2 tablespoons white vinegar
2 tablespoons Worcestershire sauce
1 tablespoon brown mustard
1 tablespoon chile-garlic sauce (such as Sriracha®)

Directions:
Heat the olive oil in a skillet over medium heat; cook the onion and bell pepper in the hot oil until they begin to soften, about 5 minutes. Add the garlic and ground turkey to the skillet; cook and stir until the turkey is completely crumbled and browned, another 5 to 7 minutes. Stir the pureed tomatoes, barbeque sauce, ketchup, vinegar, Worcestershire sauce, mustard, and chile-garlic sauce into the turkey mixture. Simmer until completely heated, 7 to 10 minutes more.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 servings

Calories: 287.4
Fat: 12.4 g
Saturated fat: 2.8 g
Carbohydrates: 21 g
Sugars: 12 g
Dietary fiber: 2.6 g
Protein: 24.6 g
Cholesterol: 83.6 mg
Sodium: 865.1 mg
Herbed Cornish Hen


Ingredients:
sage, poultry seasoning, adobo seasoning, dill weed, black pepper, butter

Directions:
Pre-heat oven to 350 degrees., In a small bowl mix a dash of each seasoning., In a second small bowl, melt 1-2 T of butter., Brush Hen with butter., Rub seasoning onto hen., Place hen on bakeware., Bake for 1 hour 30 min on 350.
Pineapple Coleslaw


Ingredients:
purple cabbage, celery ribs, carrots, English cucumber, onion, Dijon mustard, mayonnaise, sour cream, minced garlic cloves, pineapple tidbits, walnuts

Directions:
· Place all your cut julienne vegetables in a   large bowl. Sprinkle with pineapple juice.
· In a separate bowl mix, Dijon mustard,   mayonnaise, sour cream, garlic and crushed pineapple.
· Pour dressing over vegetables and mix well.
· Season with salt and pepper.
· Garnish with chopped walnuts.
Vodka Smoothie


Ingredients:
vodka, frozen strawberries

Directions:
In a blender, mix the vodka, orange juice, strawberries, orange sherbet, and ice.
Blend until smooth.
My Best Roast Beef


Ingredients:
salt, pepper, garlic powder, chili powder, boneless bottom round roast, olive oil, beef broth, red wine, water, cornstarch

Directions:
Mix salt, pepper, garlic powder, and chili powder together.
Rub seasoning mixture on all sides of roast.
Heat an iron skillet and add olive oil.
Sear roast on all sides; remove from heat.
Add beef broth, red wine and water.
Cover with tight fitting lid or foil.
Bake in 300 degree Fahrenheit oven for 3 to 4 hours or until meat is easily shredded.
Add cornstarch/water mixture to make gravy.
Homemade Pork and Apple Sausages


Ingredients:
onion, cooking apple, marjoram, dried sage, dried herbs, nutmeg, ground black pepper, sea salt, sausage

Directions:
First make the breadcrumbs in a food processor, so they are fine.
Mince (or grind] the pork, then add the onion to the grinder, and finally the apple (peeled and cored]. Add all the herbs and nutmeg and salt and pepper to taste.
Fill your sausage filler (either machine or hand operated one] and put the skins over the end of the nozzle.
Fill slowly so that the skins do not burst, and twist the finished sausages into the required size.
Since nothing has been pre-frozen, these will freeze well.
Various adaptations can be made, by adding either sun-dried tomato puree, or garlic puree for instance.
Prior to cooking, pierce the skins to prevent bursting.
Garden Orzo Risotto


Ingredients:
zucchini, shallot, olive oil, garlic cloves, orzo pasta, vegetable broth, milk, spinach, tomatoes, basil, parmesan cheese

Directions:
In a large saucepan over medium-high heat, saute zucchini and shallot in oil until almost tender. Add garlic; cook 1 minute longer. Add the orzo, broth and milk. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook and stir for 10-15 minutes or until liquid is almost absorbed.
Stir in the spinach, tomatoes and basil; cook and stir until spinach is wilted. Remove from the heat; stir in the cheese, salt and pepper. Yield: 6 servings.
2/3 cup: 202 calories, 7g fat (2g saturated fat], 7mg cholesterol, 429mg sodium, 27g carbohydrate (5g sugars, 6g fiber], 8g protein.
Parmesan Puffs With Marinara


Ingredients:
milk, butter, margarine, Gold Medal all-purpose flour, eggs, parmesan cheese

Directions:
Heat oven to 375ºF. Grease cookie sheet.
Heat milk and butter to boiling in 1 1/2-quart saucepan. Stir in flour; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat.
Beat in eggs, one at a time, beating until smooth after each addition. Stir in cheese. Drop dough by rounded teaspoonfuls 2 inches apart onto cookie sheet.
Bake about 15 minutes or until puffed and golden brown. Serve warm with marinara sauce for dipping.
Make the Most of This Recipe.
Do-Ahead Tip.
You can prepare these puffs ahead. Cool puffs, wrap tightly and freeze. When ready to serve, place in muffin cups and heat in a 350ºF oven for 8 to 10 minutes or until hot.
Variation.
Add 1 tablespoon chopped fresh basil, oregano or parsley (or 1 teaspoon dried] to the flour to create Herbed Parmesan Puffs with Marinara.
Strawberry and Basil Scones
Category: bread
By lutzflcat

My first taste of a truly delicious scone was in a tiny cafe in Totnes, England. That day I savored Devon cream tea, which is a pot of English tea, warm scones, clotted cream, and freshly-made strawberry jam. I was hooked! I hope you enjoy these sweet and savory scones as much as we do.

Ingredients:
3 cups all-purpose flour
½ cup white sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
¾ cup cold unsalted butter, cut into small cubes
1 cup buttermilk
1 cup chopped fresh strawberries
⅓ cup chopped fresh basil
2 tablespoons buttermilk
1 teaspoon brown sugar, or as needed

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper and set aside. Whisk flour, sugar, baking powder, baking soda, and salt together in a large bowl. Cut in butter using a pastry blender or fork until mixture resembles coarse crumbs. Pour in 1 cup buttermilk, and stir just until combined. Fold in strawberries and basil. Dust a work surface lightly with flour and divide dough in 1/2. Shape each portion into a 3/4-inch-thick circle; cut each into 8 wedges. Place the wedges onto the prepared baking sheet, about 2 inches apart. Brush tops of scones with 2 tablespoons buttermilk and lightly sprinkle with brown sugar. Bake in the preheated oven until golden brown, 15 to 20 minutes. Serve warm or at room temperature.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 16 scones

Calories: 197.4
Fat: 9 g
Saturated fat: 5.6 g
Carbohydrates: 26.2 g
Sugars: 7.9 g
Dietary fiber: 0.8 g
Protein: 3.2 g
Cholesterol: 23.6 mg
Sodium: 280.8 mg
Tennessee Fruit Tea


Ingredients:
water, sugar

Directions:
Stir together tea, water, and sugar: bring to boil, then let cool., In a gallon container mix lemonade and pineapple orange juice., Add to tea mixture along with enough water to make one gallon., Refrigerate., Serve over ice.
Mom's Creamy Cheesy Berry Salad Dressing


Ingredients:
"blue cheese"

Directions:
Whisk the two salad dressings together., Stir in the blue cheese crumbles., Serve over salad.
"-Like Money for Nuthin'-" Fudge


Ingredients:
sugar, marshmallows, margarine, butter

Directions:
In a medium saucepan, mix together sugar and condensed milk.
Stir constantly over medium-low heat until all sugar is dissolved and mixture begins to boil.
Boil for 6 minutes, then add marshmallows, chocolate chips and margarine.
Line the bottom of cookie sheet or baking pan with wax paper and pour mixture evenly. (Size the pan or sheet according to your preference in fudge thickness]
Allow to cool completely and cut into squares.
*Use an air-tight container to store*.
Cucumbers With Onion and Cheese


Ingredients:
seedless cucumber, red onion, farmer cheese, green chili pepper, salt, black pepper

Directions:
Combine cucumber, onion, pepper, and cheese., Season to taste.
Eggplant (Aubergine) & Olive Relish


Ingredients:
eggplants, salt, olive oil, red capsicum, garlic cloves, kalamata olives, oregano leaves

Directions:
Coarsely chop the eggplant and sprinkle lightly with salt.
Place in a colander and stand for 10 minutes.
Rinse well under cold water, drain and pat dry with paper towel.
Heat the oil in a large saucepan over a medium high heat, add the eggplant, capsicum and garlic and stir to coat with the olive iol.
Reduce the heat to medium-low and cook, stirring occasionally,for 30 minutes or until the eggplant has softened and the mixture is thick.
Transfer the relish to a bowl and allow to stand for 10 minutes to cool slightly.
Stir in the olives and oregano and serve warm or at room temperature.
Pineapple, Watermelon & Strawberry Slushes


Ingredients:
watermelon, strawberries, pineapple chunks, vodka

Directions:
Freeze fruit for approx 1 hour.
Blend watermelon & strawberries in a food processor until smooth.
Spoon pineapple into a glass, top with fruit slush and add lemonade & vodka if using.
Baby Bok Choy Stir Fry With Beans & Onions


Ingredients:
baby bok choy, onion, fresh green beans, salt, pepper

Directions:
Cut the white part of the bok choy into 1-inch pieces and coarsely chop the greens, keep separate.
Heat non stick skillet lightly sprayed with veggie oil.
Stir fry the bok choy white stems, onions and green beans, over medium high heat for approx 6-7 minutes.
Add bok choy greens and stir fry 1 minute longer until the greens are just wilted and heated through.
Enjoy.
Bittersweet Chocolate Brownies - Macrina Bakery


Ingredients:
unsalted butter, granulated sugar, all-purpose flour, eggs

Directions:
Combine chocolate and butter in a medium bowl. Cover with plastic wrap and place in microwave oven on medium for 3 minutes. Stir well. Cool to room temperature.
Preheat oven to 325°F Lightly oil an 8-by-9-inch or 9-inch-square baking pan.
Place sugar and flour in a mixer bowl and mix 30 seconds on low speed. Increase speed to medium and add eggs, one at a time, mixing well after each.
With mixer on low speed, drizzle in the cooled, melted chocolate mixture. Increase speed to medium and mix about 1 minute or until the batter is mousse-like in texture.
Pour the batter into the prepared baking pan and spread it evenly with a rubber spatula. Bake on center rack of oven 30 to 35 minutes or until the center is just set. Cool on a wire rack.
Meiling's Yummy Thai Yellow Curry


Ingredients:
canola oil, chicken, coconut milk, fish sauce, sugar, paprika, lime, potatoes, carrots, onion

Directions:
Heat oil in pan on medium heat and add curry paste.  Stir fry until fragrant.
Add chicken and cook for about 2 minutes.
Add coconut milk, fish sauce, sugar, paprika, and lime zest or kaffir leaves.
Continue to simmer chicken for about 10 minutes, then add potatoes.
Add other veggies about 5 minutes after potatoes.
Total cooking time after adding chicken to pan is ~30 minutes.
Serve with rice.  I like to use brown rice because it is healthy.  I cook the brown rice for about 20 minutes before adding white rice (I use calrose] --  it makes a great mixture that is much healthier than plain white rice.
Notes on ingredients --
Curry: I have found the brand Mae Ploy is sold in generous sizes and is very reasonably price (it comes in a 14 oz round cardboard carton which is refrigerated after opening and lasts a LONG time, and I paid about $2.50 in an asian market].
Fish Sauce: I have been very happy with the asian market brand Viet Huong Three Crabs Brand (there's a white square with 3 green crabs on the center of the label].
Artichoke and Cannellini Bean Dip


Ingredients:
cannellini beans, parmesan cheese, flat leaf parsley, olive oil

Directions:
Place artichoke hearts in a food processor with beans, parmesan and parsley, and process to combine.
Slowly add oil through the feed tube and continue to process until smooth.
Drizzle with extra oil.
Loaded Baked Potato-Skins Casserole


Ingredients:
bacon, cilantro, red bell pepper, green onion stems, cheddar cheese, sour cream, chives, salt, pepper, garlic powder, paprika

Directions:
Butter bottom & sides of casserole dish.
Press Simply Potatoes Shredded Hash Browns along the bottom of the casserole dish, lightly salt & pepper potatoes.
Sprinkle Cheddar Cheese and Bacon all over the shredded hash browns (do not mix]. Use spray butter & lightly spray entire ingredients. Bake in oven at 350* for 15 minutes, then broil for the last 3-5 minutes or until golden brown.
Remove from oven, let cool to the touch. While still warm, spread sour cream over entire ingredients, covering completely. Sprinkle with Cilantro and Garlic Powder, Paprika, Salt & Pepper to taste. Next add roughly chopped Red Bell Peppers and Green Onions. Once covered with those ingredients,  use Simply Potatoes Diced Potatoes with Onion and layer covering entire ingredients. Lightly spray-butter potatoes. Then sprinkle lightly over diced potatoes with the remaining bacon, cheddar cheese & chives.
Bake approximately 40-45 minutes and cheese turns a golden brown.
Side Note: After plated, serve with a light dollop of Sour Cream to top it off and if wanted --  a sprinkle or two of any of the following: Chives, Green Onions, Paprika, Parsley or whatever makes it look pretty to you. :].
*Prep time includes the pre-baking of bottom layer to crust it. Cook time is to fully cook the potatoes through.
Mirj's Potato Kugel


Ingredients:
potatoes, onion, eggs, walnut oil, olive oil, paprika

Directions:
Grate the potatoes and onion, either by hand or by food processor.
(If grating by hand, pick out grated fingernails from potatoes;-].
Add eggs and oil, mix well.
Add paprika, salt and pepper.
Pour into a well-greased Pyrex dish.
Bake at 350 degrees F and bake for 1 hour.
Grapefruit Margaritas With Chipolte Chili Salt and Lime


Ingredients:
pink grapefruit juice, lime juice, kosher salt, lime zest

Directions:
Chipotle Chile Salt Prep:
In a small bowl, combine the kosher salt, chile powder and lime zest.
Moisten the rim of two glasses with a lime wedge.
Gently dip the rim of each glass in the chile salt and twist to coat.
Briefly set aside while you whip up your margaritas.
Margaratias:
Place the tequila, grapefruit juice, lime juice and agave nectar in a cocktail shaker with ice.
Shake vigorously and pour over ice into each of your rimmed glasses.
Enjoy.
Cobb Salad Tacos


Ingredients:
eggs, shallots, garlic cloves, red wine vinegar, olive oil, Dijon mustard, chicken breasts, mayonnaise, low-fat buttermilk, blue cheese, corn tortillas, iceberg lettuce, tomatoes, avocado

Directions:
Place eggs in a large saucepan. Cover with water to 1 inch above eggs. Bring just to a boil. Remove from heat; cover and let stand 13 minutes. Drain; cool in ice water 5 minutes. Peel and dice eggs.
Cook bacon in a medium nonstick skillet over medium heat until crisp (about 8 minutes]. Remove bacon from pan, reserving drippings in pan. Drain bacon on paper towels; crumble bacon, and set aside. Add shallots and garlic to drippings in pan; cook 1 minute, stirring frequently. Remove from heat; add vinegar, oil, and mustard, stirring until combined. Add chicken to pan; toss to coat. Combine mayonnaise and buttermilk in a small bowl, stirring until smooth. Stir in cheese.
Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred. Arrange about 1/4 cup chicken mixture in center of each tortilla; top tacos evenly with lettuce, tomato, and chopped avocado. Divide egg and bacon evenly among tacos, and drizzle evenly with dressing.
SPICY PORK GYOZA


Ingredients:
chives, ground pork, green cabbage, ginger, garlic cloves, cooking wine, low sodium soy sauce, granulated sugar, sea salt, black pepper, wonton wrappers, canola oil, water

Directions:
In a large mixing bowl, combine pork, cabbage, chives, ginger, garlic, chili oil, sesame oil, Shaoxing cooking wine, soy sauce, sugar, salt and black pepper; stir until well blended. Cover with plastic wrap and transfer to the refrigerator for 1 hour.
Scoop meat mixture and place it in the center of a wonton wrapper. Wet half of the edge with water and fold over. For crimping, make a small fold, pull slightly to the side and press down firmly; repeat until reach the other end. To make it look prettier, bend it to form a crescent shape. Place gyoza on a plate lightly floured. Keep filling until meat mixture is gone.
In a non-stick skillet over medium-high heat, add canola oil. When hot, place gyoza in a circle, flat side down, and cook for 2 ½ to 3 minutes or until nicely browned. Pour in water, cover and steam for 3 minutes.
Remove from the heat and serve immediately with gyoza sauce. Makes between 30 to 35 gyoza.