Gyoza a la ruth

1 servings

Ingredients

QuantityIngredient
8Leaves of Napa cabbage, finely chopped
¾poundsGround pork
2Scallions, white only minced, or dried green onions
1tablespoonParsley
½teaspoonSalt
¼teaspoonPepper
¼teaspoonSugar
2tablespoonsCornstarch
1tablespoonPaul Mason Raspberry Cream Sherry (you can sub a dry sherry but I prefer this)
1tablespoonLight soy sauce
1packGyoza or potsticker wrappers (round ones)
5Chicken bouillon cubes
2slicesFresh peeled ginger, finely minced
Peanut oil

Directions

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.