|8||Leaves of Napa cabbage, finely chopped|
|¾ pounds||Ground pork|
|2||Scallions, white only, minced, or dried green onions|
|1 tablespoon||Paul Mason Raspberry Cream Sherry (you can sub a dry sherry but I prefer this)|
|1 tablespoon||Light soy sauce|
|1 pack||Gyoza or potsticker wrappers (round ones)|
|5||Chicken bouillon cubes|
|2 slices||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 ½ 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 ½ 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. Submitted By BARRY WEINSTEIN On 03-16-95
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