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  Recipe Home » Japanese » Gyoza A La Ruth
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  Gyoza A La Ruth
  Category: Japanese
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 379
Ingredients:
8 Leaves of Napa cabbage, finely chopped
3/4 lb Ground pork
2 Scallions, white only minced, or dried green onions
1 tbsp Parsley
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Sugar
2 tbsp Cornstarch
1 tbsp Paul Mason Raspberry Cream Sherry (you can sub a dry sherry but I prefer this)
1 tbsp Light soy sauce
1 package Gyoza or potsticker wrappers (round ones)
5 Chicken bouillon cubes
2 slice Fresh peeled ginger, finely minced
Peanut oil
Instructions:
Boil 5 cups of water and add 5 chicken bouillon cubes. Mix until fully
dissolved. Combine pork, cabbage, onions, ginger, parsley, salt,
pepper, sugar, cornstarch, soy sauce, and sherry. Place a spoonful of
filling in center of wrapper and brush 180 degrees of wrapper lightly
with water and close potsticker. Press firmly or use your fingers to
pinch edges together. Add 1/2 tablespoon peanut oil to non-stick
skillet over medium heat. Arrange gyoza in pan just barely touching
each other. Brown on one side only until it forms a golden brown
crust. Add 1/2 cup chicken stock and bring to a boil. Cover; reduce
to a slow boil and steam for 8 minutes. Remove the cover and cook
over medium heat until all the liquid is absorbed and fully cooked.
Repeat the steps until all the gyozas are cooked.
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