Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Japanese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 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.
