Gyoza A La Ruth

GYOZA A LA RUTH

1 Preparation Time :

Categories : Japanese

Amount Measure Ingredient -- Preparation Method -- -- --

8 Leaves of Napa cabbage,

-finely chopped

3/4 lb Ground pork

2 Scallions, white only

-minced, or dried green

-onions

1 T Parsley

1/2 t Salt

1/4 t Pepper

1/4 t Sugar

2 T Cornstarch

1 T Paul Mason Raspberry Cream

-Sherry (you can sub a dry

-sherry but I prefer this)

1 T Light soy sauce

1 pk Gyoza or potsticker

-wrappers (round ones)

5 Chicken bouillon cubes

2 sl Fresh peeled ginger,

-finely minced

Peanut oil

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. - - - - - - - - - - - - - - - - - -