| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
Japanese |
Japanese, Potstickers |
1 |
Servings |
INGREDIENTS
| 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 |
|
Gyoza or potsticker |
|
|
wrappers round ones |
| 5 |
|
Chicken bouillon cubes |
| 2 |
|
Fresh peeled ginger |
|
|
finely minced |
|
|
Peanut oil |
INSTRUCTIONS
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
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