Title: Gyoza a la Ruth
Categories: Japanese Potstickers
Yield: 1 Servings
| 8 | | Leaves of Napa cabbage, finely chopped |
| 3/4 | lb | Ground pork |
| 2 | | Scallions, white only minced, or dried green onions |
| 1 | tb | Parsley |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/4 | ts | Sugar |
| 2 | tb | Cornstarch |
| 1 | tb | Paul Mason Raspberry Cream Sherry (you can sub a dry sherry |
| 1 | tb | Light soy sauce |
| 1 | pk | Gyoza or potsticker wrappers (round ones) |
| 5 | | Chicken bouillon cubes |
| 2 | sl | Fresh peeled ginger, finely minced |
| | | Peanut oil |
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.