Gyoza a la ruth Recipe

Home -> [Asian, Chinese, Ethnic, Japanese] -> [Gyoza a la ruth Recipe]

Gyoza a la ruth

Artist:	_	Yield:	1
Categories:	Asian, Chinese, Ethnic, Japanese	Rating:	0
Favorites	Add to Favorites	Print Recipe

Ingredients:

8		Leaves of Napa cabbage
		-finely chopped
3/4	lbs	Ground pork
2		Scallions, white only
		-minced, or dried green
		-onions
1	tbsp	Parsley
1/2	tsp	Salt
1/4	tsp	Pepper
1/4	tsp	Sugar
2	tbsp	Cornstarch
1	tbsp	Paul Mason Raspberry Cream
		-Sherry (you can sub a dry
		-sherry but I prefer this)
1	tbsp	Light soy sauce
1	pack	Gyoza or potsticker
		-wrappers (round ones)
5		Chicken bouillon cubes
2	slice	Fresh peeled ginger
		-finely minced
		Peanut oil

Procedures:

1	Boil 5 cups of water and add 5 chicken bouillon cubes.
2	Mix until fully dissolved.
3	Combine pork, cabbage, onions, ginger, parsley, salt, pepper, sugar, cornstarch, soy sauce, and sherry.
4	Place a spoonful of filling in center of wrapper and brush 180 degrees of wrapper lightly with water and close potsticker.
5	Press firmly or use your fingers to pinch edges together.
6	Add ?tablespoon peanut oil to non-stick skillet over medium heat.
7	Arrange gyoza in pan just barely touching each other.
8	Brown on one side only until it forms a golden brown crust.
9	Add ?cup chicken stock and bring to a boil.
10	Cover; reduce to a slow boil and steam for 8 minutes.
11	Remove the cover and cook over medium heat until all the liquid is absorbed and fully cooked.
12	Repeat the steps until all the gyozas are cooked