Gyoza a la Ruth

Title:
Gyoza a la Ruth

Yield:
1 Servings

Categories:
Japanese,
Potstickers




Ingredients:





     8    Leaves of Napa cabbage,


          -finely chopped


   3/4 lb Ground pork


     2    Scallions, white only


          -minced, or dried green


          -onions


     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,


          -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 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