*  Exported from  MasterCook  *

                             GYOZA A LA RUTH

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.
 


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