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These pan-fried gyoza filled with ground pork, napa cabbage, and fresh ginger are a homemade version of the popular Japanese potstickers.
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This recipe is by Craig Claiborne and takes 47 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Hungarian gulyas (goulash) is the inspiration here, but this one is a vegetable dish It has a deep, rich flavor redolent of paprika, garlic, lots of sweet peppers and onions I like to serve this with noodles, or over thick slices of country bread