1 lb ground chuck
1/2 lb mild pork sausage
1 head bok Choy, shredded
2 fat fingers of Ginger root, diced fine
1 tsp black pepper
1/2 tsp salt
3 tbsp soy sauce
2 pkgs small wonton wrappers or gyoza wrappers.

Shred bok Choy fine, drain in cheese cloth until almost dry.
Blend all ingredients except wrappers extremely well.
Place approximate 1 tsp meat mixture in each wrapper. Fold and pleat, wet outside of wrapper with water before folding and pleating.
Heat by placing gyozas in rows on nonstick pan, brown bottoms until med brown, once gyozas are browned pour 1/2 c water into pan and cover quickly. Steam gyozas for 10-15 min or until all liquid is gone. Serve with sauce.

Sauce- blend together
2 parts soy sauce
1 part vinegar
Chili oil to taste