Ingredients Jump to Instructions ↓

  1. 8 Leaves of Napa cabbage,

  2. -finely chopped 3/4 lb Ground pork

  3. 2 Scallions, white only

  4. -minced, or dried green -onions 1 T Parsley

  5. 1/2 t Salt

  6. 1/4 t Pepper

  7. 1/4 t Sugar

  8. 2 T Cornstarch

  9. 1 T Paul Mason Raspberry Cream

  10. -Sherry (you can sub a dry -sherry but I prefer this) 1 T Light soy sauce

  11. 1 pk Gyoza or potsticker

  12. -wrappers (round ones) 5 Chicken bouillon cubes

  13. 2 sl Fresh peeled ginger,

Instructions Jump to Ingredients ↑

  1. -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.


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