xiaoxl/recipe_data huggingface dataset:
Shrimp, Avocado, and Grapefruit Salad
Category: salad
By Be Curious Cuisine

Grapefruit's piquant bitter juiciness balanced by French dressing's sweetness and creamy avocado, all adorning succulent shrimp atop a bed of greens...truly, it's a marriage made in heaven! This recipe makes 2 large servings, but can easily serve 4 as appetizers.

Ingredients:
¼ cup mayonnaise
¼ cup ketchup
¼ cup raw honey
3 tablespoons apple cider vinegar
2 tablespoons diced red onion  (Optional)
¼ teaspoon salt
freshly ground black pepper to taste
½ cup olive oil
1 (8 ounce) package mixed salad greens
1  avocado - peeled, pitted, and sliced
1  grapefruit, peeled and sectioned
10  cooked and peeled shrimp, or more to taste
¼  red onion, thinly sliced, or to taste  (Optional)

Directions:
Whisk mayonnaise, ketchup, honey, and vinegar together in a bowl. Add diced red onion, salt, and pepper. Place a damp cloth under the bowl to keep from moving; add olive oil very slowly in a stream while whisking. Adjust seasoning if needed. Prepare plates with a bed of mixed greens. Center avocado slices on plates, surround with grapefruit segments, and top with shrimp. Drizzle generously with honey cider salad dressing and garnish with red onion slices.

Prep time: 30 mins
Total time: 30 mins
Yields: 4 servings

Calories: 1397
Fat: 54.8 g
Saturated fat: 9 g
Carbohydrates: 36.5 g
Sugars: 27.7 g
Dietary fiber: 5.9 g
Protein: 183.2 g
Cholesterol: 1685.8 mg
Sodium: 2341.3 mg
Maple Spice Nuts


Ingredients:
pecans, peanuts, salt, ground coriander, ground black pepper, cayenne pepper, maple syrup

Directions:
Heat oven to 350 degrees.
Heat oil in large skillet (I use cast iron] over high heat.  Add almonds; saute, stirring 2 to 3 minutes, until almonds begin to brown.  Add pecans; saute 1 minute.  Add peanuts; saute 1 minute more.
Lower heat to medium-high.  Sprinkle nuts with salt, coriander, black pepper and cayenne pepper; toss to coat nuts.
Pour maple syrup over nuts, saute until syrup is evaporated and nuts are lightly caramelized, 1 minute.  Spoon into 15 x 10 x 1 inch baking pan or cookie sheet.
Bake in 350 degree oven, tossing occasionally, for 30 minutes or until no longer sticky.  Cool completely.
Stove Top Pork Chop Bake


Ingredients:
Stove Top stuffing mix, milk, seasoning salt, pepper

Directions:
Season chops with salt & pepper, brown in lightly oiled skillet.
Place in 9x13 pan sprayed with cooking spray.
Preheat oven to 350 deg.
Prepare Stove-Top according to package, spoon over chops.
Mix soup and milk in bowl, pour over top.
Cover with foil and bake 1hr, or a little more until pork has reached safe internal temperature. You can bake longer for increased tenderness if desired, chops will be moist. You can also uncover last 20 mins or so of baking for top of casserole to brown.
Polpette in Bianco


Ingredients:
minced beef, ground pork, eggs, parmesan cheese, garlic, white wine, flour, parsley, salt, milk

Directions:
At first put the bread in a bowl with the milk, for soften it. Squeeze it, add to mince and mix.
Add the eggs, salt, parmesan, garlic. If the mixture is too soft add bread crumbs, if it is too hard add milk. The mixture must be handy. Handle it and form small balls (if they are little, they cook first]and flour them.
Heat oil in the pan and add the polpette, add the wine and after few seconds reduce heat. Add few water, cover and cook on low heat for 15-20 minutes (depends of the size of balls]. Add water if too dry.
Serve it with chopped parsley.
Strange Carrots


Ingredients:
carrot, green bell pepper, olive oil, dried basil, pepper, feta cheese, butter

Directions:
Cook the carrots and bell pepper in the olive oil till tender, about 10 minutes., Add the remaining ingredients, heat till warmed through, and serve.
Easy Baked Salmon With Arugula


Ingredients:
salmon fillets, arugula, onion, bay leaf, white wine, olive oil, salt, pepper

Directions:
Put the salmon in a baking dish. Season with salt ana pepper.
Add the onion, the bay leave, the wine, the olive oil and enough hot water to cover the fish.
Cover with foil and bake for 30 minutes at 390°F.
Place the salmon on a bed of arugula.
Enjoy!
Spaghetti with Bacon
Category: meat-and-poultry
By Alma G.

Great simple pasta dish. Good to have the night before a race. This is also good with sauteed shrimp.

Ingredients:
1 (16 ounce) package spaghetti
¼ cup olive oil
8 slices bacon, cut into 1/4 inch pieces
4 cloves garlic, minced
½ cup chopped fresh flat-leaf parsley

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink. Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the bacon, and cook until the bacon has begun to shrink, about 3 minutes. Add the garlic, and continue cooking and stirring until the garlic has softened, and the bacon is crisp, about 5 minutes. Toss the drained pasta with the bacon, oil, and parsley to serve.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 8 servings

Calories: 399.3
Fat: 20.2 g
Saturated fat: 5.3 g
Carbohydrates: 42.7 g
Sugars: 1.5 g
Dietary fiber: 1.9 g
Protein: 10.8 g
Cholesterol: 19 mg
Sodium: 239.1 mg
Pasta Alla Vodka (With Chicken Cutlets and Sundried Tomatoes)


Ingredients:
campanelle pasta, fresh parsley, olive oil, sun-dried tomato packed in oil, unsalted butter, onion, tomato paste, fresh garlic, vodka, low sodium chicken broth, heavy cream, red pepper flakes

Directions:
Cook pasta in a pot of boiling salted water according to package directions, drain.
Combine bread crumbs and 2 Tablespoons parsley in shallow bowl.
Pound breasts between 2 sheets of plastic wrap with a meat mallet to 1/2" thickness and season with salt and pepper.  Coat both sides with crumb mixture.
Heat reserved sundried tomato oil in a a sauté pan over medium-high heat.  Arrange cutlets in pan; sauté until brown, 4 minutes per side.  Transfer cutlets to a plate and tent with foil.
Melt butter in same pan.  Add onions, tomato paste and garlic; cook until onions soften, about 2 minutes.  Remove pan from heat.
Add vodka and return pan to heat; cook until reduced by half; 2-3 minutes. Add broth and sundried tomatoes and simmer 3 minutes.
Stir in cream and pepper flakes; reduce heat to medium-low and simmer 2 minutes. Add pasta, pecorino and remaining 4 Tablespoons parsley; season with salt and pepper.  Divide pasta among 4 plates and top with cutlets.
Frozen Oranges


Ingredients:
oranges, vanilla ice cream, Grand Marnier

Directions:
Remove a"lid" from the top of each orange (retain the lid].
Carefully remove all the pulp from the orange-I use a dessertspoon to do this.
Allow the ice-cream to soften for a minute or two, then working quickly, stir through the liqueur and concentrate and fill the orange shells with this mix.
Replace the lids.
Freeze for at least 6 hours but preferably overnight.
Remove from the freezer about 10 minutes before serving so they go frosty.
These look good with a sprig of orange or lemon leaves poked into the top before serving*note-don't be tempted to use the pulp in place of the concentrate, the flavour is all wrong.
Use the pulp for juicing or something.
Sauteed Broccoli Rabe


Ingredients:
broccoli rabe, butter, margarine

Directions:
Pour chicken stock in a pot (small to medium sized] and turn heat on stove to med-high.  Start putting broccoli rabe into the stock, a little at a time until you have it all inches  (It will wilt and shrink considerably].
Simmer veggies until tender (about 5-7 minutes].
Remove from heat and drain off stock.  Add in butter and stir until it's melted.  Serve it up!
Brownies From Scratch
Category: desserts
By CBerrier86

These scratch-made brownies are simple and delicious.

Ingredients:
¼ cup butter
2 (1 ounce) squares unsweetened chocolate
1 cup white sugar
⅓ cup sifted all-purpose flour
2  eggs
½ teaspoon salt
½ teaspoon vanilla extract
1 cup coarsely chopped walnuts  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan. Melt butter and chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove top of double boiler and stir sugar, flour, eggs, salt, and vanilla extract into chocolate mixture until batter is smooth. Fold walnuts into batter; spread into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Cut brownies while warm.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 1 8-inch square baking pan

Calories: 159.2
Fat: 10.2 g
Saturated fat: 3.6 g
Carbohydrates: 16.6 g
Sugars: 12.8 g
Dietary fiber: 1.2 g
Protein: 2.7 g
Cholesterol: 30.9 mg
Sodium: 102.9 mg
Pea and Cauliflower Salad
Category: salad
By Jessica

This crunchy salad is easy to make.

Ingredients:
3 cups frozen peas, thawed
1 head cauliflower, chopped into bite size pieces
½ cup pitted green olives, chopped
1 cup thinly sliced celery
¼ cup ranch dressing
1 cup nonfat plain yogurt
½ teaspoon garlic powder
1 cup cashew nuts

Directions:
Mix the peas, cauliflower, olives, and celery together in a large bowl. Whisk the ranch dressing, yogurt, and garlic powder together in a small bowl. Pour over pea mixture, and stir until ingredients are evenly coated. Sprinkle cashews on top just before serving.

Prep time: 20 mins
Total time: 20 mins
Yields: 10 servings

Calories: 179.7
Fat: 10.8 g
Saturated fat: 1.9 g
Carbohydrates: 16.5 g
Sugars: 6.3 g
Dietary fiber: 4 g
Protein: 6.9 g
Cholesterol: 2.1 mg
Sodium: 354.8 mg
Caribou Stew


Ingredients:
potatoes, carrots, celery, onion, bay leaf, paprika, garlic cloves, soya sauce, beef broth, water, fresh ground pepper, cornstarch

Directions:
combine all ingredients except corn starch and water mixture for thickening, in slow cooker or dutch oven.
Stir favorably.
cook on high for 5 hours.
cook on low for 3 hours.
last half hour when desired texture is reached add corn starch and water mixture to thicken.
continue on low for 1 hour.
The flavor is amazing, and its not a gamey tasting dish.
Healthy and Hearty Carrot Cake Muffins


Ingredients:
whole wheat flour, rolled oats, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, buttermilk, eggs, brown sugar, vanilla extract, butter, coconut oil, crushed pineapple, carrots, walnuts, golden raisin

Directions:
Preheat oven to 400 degrees F. Spray a 12 cup muffin pan with non-stick spray or line with paper baking cups.
Mix dry ingredients in a large bowl with a whisk.
In a medium bowl, mix buttermilk, eggs, brown sugar, vanilla, crushed pineapple, and butter/coconut oil with a whisk.
Make a well in the middle of the dry ingredients and pour liquid ingredients in, stirring a few times with a wooden spoon or scraper to incorporate gently. Don't mix too much!
Fold in shredded carrots, walnuts or pepitas, shredded coconut, and golden raisins.  (Note: if you use bagged shredded carrots, you may want to coarsely chop them so the shreds don't stick out of your muffin].
Scoop 1/3 cup of batter per muffin into tin.
Bake for 18-20 minutes until golden brown and a toothpick inserted in the center of a muffin comes out clean.
Wait patiently for a few minutes before popping your muffins out of the tin!
Paparadelle With Mushrooms, Asparagus and Pignoli


Ingredients:
asparagus, butter, onion, mushrooms, garlic clove, heavy cream, pine nuts, parmesan cheese, salt, pepper, pasta

Directions:
Make your own pasta or use any broad noodle.  Cook pasta according to directions.
Cut asparagus into 1 inch diagonal pieces and steam for about 5 minutes until crisp-tender.  Set aside.
In large skillet, melt butter and cook onions and mushrooms until tender, about 5 minutes.  Add garlic and saute another minute.
Add heavy cream and bring to a boil.  Add the cooked asparagus, herbs, pasta and pignoli and toss to coat with sauce.  Fold in cheese and add salt and pepper to taste.
Kicked up Cheesy Ranch Breadsticks #RSC


Ingredients:
olive oil, parmesan cheese, parmesan cheese, cayenne pepper, cayenne pepper, dill, dill, crushed red pepper flakes, crushed red pepper flakes, garlic powder, garlic powder, chives, chives

Directions:
Preheat oven and pizza stone to 450 degrees. (you may use a pizza pan if you don't have a stone.].
In a small bowl, mix 1 1/2 tablespoons of HVR dry dip mix with 3 T. of parmesan cheese, 1/4 t. cayenne, 1/2 t. dill, 1/2 t. crushed red pepper, 1/2 t. garlic powder and 1 T chopped chives; set aside. (These are your 'reserved' spices].
In a small bowl, mix yogurt with 1 1/2 T. HVR dry dip mix with 2 T. parmesan cheese, 1/4 t. cayenne pepper, 1/4 t. dill, 1/4 t. crushed red pepper, 1/4 t. garlic powder and 1 t. chopped chives. (<<--These ingredients are listed with an *] Refrigerate, to allow flavors to meld.
Place a piece of parchment paper on a pizza pan; press out the dough to fit the size of the pan.
Poke holes in pizza crust with a fork - this will prevent large air pockets from forming (as there is no sauce or toppings to 'weigh down' the dough.].
Brush olive oil over pizza crust and then sprinkle reserved spices all over dough.
Move your parchment to the pizza stone in the oven (or use a peel, if you have one.].
Bake for 8-10 minutes - keep a watch, as you don't want them to burn!
Remove from oven - let cool for a couple of minutes, slice in half and then run your pizza cutter the other way, making 3/4 - 1 inch strips.
Serve with your spicy dipping sauce! Enjoy!
Rigatoni Al Forno (Baked Rigatoni) with Roasted Asparagus and On


Ingredients:
olive oil, onions, rigatoni pasta, asparagus, salt, fresh ground black pepper, parmesan cheese

Directions:
Preheat oven to 375°; put a large pot of water on to boil.
Pour olive oil into a 9x13 glass baking dish; break up onion chunks, add to pan and stir to coat in oil; leave pan uncovered, place in oven and roast onions 5 minutes.
Add pasta to boiling water.
After onions have roasted 5 minutes, add asparagus; stir and sprinkle with the salt; spread it all in a single layer and roast 5 more minutes.
Drain pasta when al dente; stir into vegetables and add vinegar, pepper and parmesan; mix well; sprinkle bread crumbs on top; cover with foil and return to oven.
Bake until bread crumbs are brown and crisp, 10-15 minutes.
Serve hot with a cruet of balsamic vinegar.
Layered Potato Cake


Ingredients:
potatoes, butter, olive oil, garlic clove, mozzarella cheese, parsley

Directions:
Preheat oven to 180°C
Grease an 8-inch spring form pan. Line base and sides of pan with wax paper.
Peel potatoes and thinly slice with mandoline.
In microwave melt butter add oil, garlic, and pepper.
Arrange some of the potato slices in bottom of pan,  overlapping edges.
Brush with butter mixture.
Combine bread crumbs, cheese and parsley sprinkle some over potato slices.
Continue layering  potatoes, brushing with butter mixture and sprinkling with cheese  mixture, ending with cheese.
Using your hand, press the top layer down.  Bake, uncovered, 1 hour or until golden brown.
Cool slightly, cut into wedges.
Serve warm or cold served with salad.
Spicy Butternut Squash and Lentil Soup


Ingredients:
red lentil, curry paste, sugar, lemon juice, water, salt

Directions:
Peel and chop squash into small cubes.
put squash and lentils into a saucpan with curry paste and fry for 2 minutes.
add sugar and water and cook for 20 minutes.
add salt and lemon juice and cook for 5 minutes.
blend until smooth and serve hot with bread.
OR IF YOU PREFER PUT ALL INGREDIENTS IN A SLOW COOKER AND COOK UNTIL SQUASH IS SOFT THEN BLEND AND SERVE.
Tomato Juice and Noodles


Ingredients:
elbow macaroni, butter, tomato juice, salt, pepper, parmesan cheese

Directions:
In a cooker bring water to a rolling boil, put in 1 tb of butter. Put in noodles or pasta, cook til done and then strain.
After straining, pour in the tomato juice,.
Turn the temperature down to med., put in rest of butter, cook for 1 to 2 minutes, then salt and pepper to taste.
On the dish you can place parmesan cheese if you like.
Enjoy!
Low Fat Panini


Ingredients:
"olive oil flavored cooking spray"

Directions:
Lay bread slices out spread honey Dijon mustard on one slice and spray the other with the butter flavored cooking spray.
Layer the turkey, ham, and cheese slices on the buttered slice of bread and top with the other slice, mustard side down.
Spray one outer side of sandwich with olive oil cooking spray and place it face down onto a grill pan and put a heavy frying pan on top and press down for a few minutes.
Spray the top side of sandwich with olive oil cooking spray and flip the sandwich. Press again with heavy frying pan for a few minutes, until cheese is melted. And Enjoy!
Cream Cheese and Pecan Stuffed Berries


Ingredients:
strawberries, cream cheese, powdered sugar, vanilla, pecans

Directions:
Cut a thin slice from the bottom of each strawberry so the berries stand upright. Place berries, cut side down, on a serving platter. Carefully cut the berries into 4 wedges, cutting almost to, but not through, the bottoms with a criss-cross cut. Fan wedges just slightly, taking care not to break them. Set aside.
In a mixing bowl, beat together the cream cheese, sugar, and vanilla until combined but still stiff. Using a teaspoon or pastry bag with decorative tip, fill the strawberries with the cream cheese mixture.
Sprinkle chopped pecans on top of the stuffed strawberries.
Cover and refrigerate until ready to serve.
9 Grain Bread


Ingredients:
warm water, powdered milk, olive oil, honey, salt, egg, whole wheat flour, bread flour, ground flax seeds, sunflower seeds, active dry yeast

Directions:
Add the flax and sunflower seeds to a measuring cup.  Fill the cup to the 3/4 mark with the seven grain cereal.
Add ingredients to bread machine in the order listed.
After dough has mixed and risen, remove and form into 5 mini loaves.
Let rise for about 1 hour.
Bake for 22 minutes at 350 degrees on Convection setting.
For a regular oven add about 1/3 more time.
Bow Ties in Poblano Cream Sauce


Ingredients:
butter, onion, poblano chiles, reduced-fat sour cream, salt, chicken bouillon granule, bow tie pasta

Directions:
In a medium sauce pan melt the butter. Saute the onion until translucent.
Add the poblano chilies and cook for two minutes.
Transfer the mixture to a blender container and add the sour cream and salt/chicken bouillon. Blend until everything is well pureed.
Mix the pasta with the sauce and serve.
Cat -N- Kitten-Chicken Mouse Treats


Ingredients:
ground chicken, whole wheat flour, quick oats, egg

Directions:
Preheat oven to 350 degrees F.  Grease or spray with a nonstick cooking spray or use parchment paper on a baking sheet. Set aside.
In a medium size mixing bowl, combine chicken, flour, oats, egg and catnip (if using].
Using your hands, mix the ingredients together, until fully incorporated and smooth. (Add more flour if needed].
Make 1 to 2 inche round balls, then, shape them into ovals. Pinch the end to create a pointed nose. Place in rows, on prepared baking sheet.
Cut thin disks out of 2 to 3 baby carrots, then cut each one in half, and then cut them in half again, to give you 4 small wedges from each baby carrot disk (for the mouse ears].
Use 2 small wedges on each mouse, to create 2 ears for the mouse, repeat until they all have 2 ears, (pictured].
Using the remaining baby carrots, slice 36 thin (lengthwise] strips, to use for the mice tails. Insert the tails firmly into the back of each mouse treat. Using a toothpick, insert two holes for the mouse eyes.
Bake for 20 to 25 minutes in a preheated oven.
Let cool completely. Store in the refrigerator covered, for up to 2 weeks, or can be frozen in an air tight container for several months.
Makes: 36 mice treats.
Steak Using the Fast-Flip Method
Category: meat-and-poultry
By Bush Cook

When you are using the fast-flip method of cooking steak, you flip the steak every 30 seconds, which gives great results every time. And the steak cooks 30% faster, to boot!

Ingredients:
1  beef sirloin steak, at room temperature
salt to taste
3 tablespoons high-heat cooking oil, or as needed

Directions:
Preheat a heavy cast-iron skillet over medium-high heat. Pat steak dry with paper towels on both sides. Season generously with salt on both sides. Drizzle oil into the hot skillet. Add steak and cook for 30 seconds. Flip steak onto the other side and cook for 30 seconds, then flip again. Continue flipping, cooking 30 seconds on each side. Remove steak from the pan when it has developed a brown crust, is beginning to firm, and is hot and slightly pink in the center, about 3 to 4 minutes of total cooking time for a 1-inch steak. Check for doneness using an instant-read thermometer inserted into the center and these numbers as a guideline: 125 degrees F (52 degrees C) for rare; 130 degrees F (54 degrees C) for medium rare; 145 degrees F (65 degrees C) for medium; or 160 degrees F (70 degrees C) for well done. Cover steak with 2 layers of aluminum foil and allow to rest in a warm area for 5 minutes.

Prep time: 5 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 1 steak

Calories: 645.4
Fat: 53.8 g
Saturated fat: 11.4 g
Protein: 39.3 g
Cholesterol: 97.8 mg
Sodium: 236.8 mg
East Medi Bowl With Falafel Waffle


Ingredients:
falafel, chickpeas, lemon zest, garlic, cilantro, parsley, salt, cumin, baking soda, sweet onion, cardamom, tahini, tahini, salt, lemon, cumin, olive oil, honey, water

Directions:
Soak chickpeas for 12 hours in room temperature water, discard water, then mix with the rest of ingredients and spin in a food processor, all ingredients should be fully incorporated but still have some texture, do not grind into a paste.
Pre heat waffle iron to highest setting, be sure to spray generously with olive oil or cooking spray, for mix into balls the size of your particular waffle plates, add mix to waffle iron but do not press all the way, allow a ¼ in gap. Cooking time is 4-6 min.
Tahini.
Mix tahini and water and buzz with a hand blender, add all other ingredients except the olive oil and blend again, while blending slowly drizzle the olive oil into the sauce.
Allow sauce to cool in the fridge for an hour before serving.
Toss some kale or mixed greens of your choice with olives, tomatoes, cucumber, red onion and the tahini sauce, place waffle on top and drizzle some more tahini sauce over the top of the waffle and enjoy!
Onion Dip
Category: appetizers-and-snacks
By COOKINGHABIT

This is an all-around homemade dip. Best in stir-fry beef, pork, chicken (especially Buffalo wings), even chips and steamed veggies. The whole family, even friends love this. Best served chilled. You can substitute 1/2 tablespoon minced garlic for onion, or you can mix both!

Ingredients:
¼ cup mayonnaise
1 tablespoon distilled white vinegar
1 tablespoon soy sauce
1 ½ teaspoons water, or more as needed
1 tablespoon minced onion

Directions:
Stir the mayonnaise, white vinegar, soy sauce, and water together in a bowl just until combined. Add more water as desired for thinner consistency. Stir in minced onion. Cover with plastic wrap and refrigerate until cold.

Prep time: 5 mins
Total time: 5 mins
Yields: 6 servings

Calories: 67.9
Fat: 7.3 g
Saturated fat: 1.1 g
Carbohydrates: 0.6 g
Sugars: 0.2 g
Protein: 0.3 g
Cholesterol: 3.5 mg
Sodium: 202.5 mg
Gyoza


Ingredients:
ground pork, cabbage leaves, green onions, garlic, salt, pepper, soy sauce, soy sauce

Directions:
Rinse cabbage leaves and onions, pat dry and mince finely.
Grate ginger root and press or mince the garlic.
Combine all with the ground pork, add the salt, pepper and soy sauce and mix well by hand.
Place 1 teaspoon of the mixture in the middle of each wrapper.
Dampen one edge of the wrapper, fold over and form the edge into accordian pleats.
spread the dumplings out on a good-sized, lightly oiled pan and saute on medium until nicely browned.
Add enough water to cover just the bottom of the gyoza dumplings.
Cover pan and steam till the water cooks off.
Eat the dumpling whilst they are hot with Vinegar Soy sauce if you wish.
*VinegarSoy Sauce; equal parts of soy sauce and rice wine vinegar, and a few drops of rayu (chinese style red chilli pepper oil].