Gyoza a la ruth

Yield: 1 servings

Measure Ingredient
8 \N Leaves of Napa cabbage, finely chopped
¾ pounds Ground pork
2 \N 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 \N Chicken bouillon cubes
2 slices Fresh peeled ginger, finely minced
\N \N 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.

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