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Gyoza A La Ruth

Recipe name:
Gyoza A La Ruth

Recipe category:
Chicken

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Recipe details: Gyoza a La Ruth

8 Leaves of Napa cabbage, -finely chopped 3/4 lb Ground pork 2 Scallions, white only -minced, or dried green -onions 1 T Parsley 1/2 t Salt 1/4 t Pepper 1/4 t Sugar 2 T Cornstarch 1 T Paul Mason Raspberry Cream -Sherry (you can sub a dry -sherry but I prefer this) 1 T Light soy sauce 1 pk Gyoza or potsticker -wrappers (round ones) 5 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.

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Gyoza A La Ruth

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