a la Ruth|
Gyoza a la Ruth
8 Leaves of Napa cabbage,
3/4 lb Ground pork
2 Scallions, white only
-minced, or dried green
1 tb Parsley
1/2 ts Salt
1/4 ts Pepper
1/4 ts Sugar
2 tb Cornstarch
1 tb Paul Mason Raspberry Cream
-Sherry (you can sub a dry
-sherry but I prefer this)
1 tb Light soy sauce
1 pk Gyoza or potsticker
-wrappers (round ones)
5 Chicken bouillon cubes
2 sl Fresh peeled ginger,
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 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini