Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 8 | Leaves of Napa cabbage, finely chopped |
| ¾ pounds | Ground pork |
| 2 | Scallions, white only minced, or dried green onions |
| 1 tablespoon | Parsley |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| ¼ teaspoon | Sugar |
| 2 tablespoons | Cornstarch |
| 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.