Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Gyoza a la Ruth

StarStarStarHalf starEmpty star

Your rating

Recipe

 

Yield

servings

Prep

30 min

Cook

20 min

Ready

50 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
8 each napa cabbage leaves
finely chopped
*
¾ pound ground pork
Camera
2 each scallions, spring or green onions
white only, minced, or dried green onions
Camera
1 tablespoon parsley leaves
Camera
½ teaspoon salt
Camera
¼ teaspoon black pepper
Camera
¼ teaspoon sugar
Camera
2 tablespoons cornstarch
Camera
1 tablespoon sherry
raspberry cream, or dry
Camera
1 tablespoon soy sauce, light
Camera
1 package potsticker skins
or gyoza
*
5 each chicken bouillon cubes
* Camera
2 slices ginger
peeled, finely minced
Camera
1 x peanut oil
* Camera

Ingredients

Amount Measure Ingredient Features
8 each napa cabbage leaves
finely chopped
*
340.2 g ground pork
Camera
2 each scallions, spring or green onions
white only, minced, or dried green onions
Camera
15 ml parsley leaves
Camera
2.5 ml salt
Camera
1.3 ml black pepper
Camera
1.3 ml sugar
Camera
3E+1 ml cornstarch
Camera
15 ml sherry
raspberry cream, or dry
Camera
15 ml soy sauce, light
Camera
1 package potsticker skins
or gyoza
*
5 each chicken bouillon cubes
* Camera
2 slices ginger
peeled, finely minced
Camera
1 x peanut oil
* Camera

Directions

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 ½ 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 ½ 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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 111g (3.9 oz)
Amount per Serving
Calories 27957% from fat
 % Daily Value *
Total Fat 18g 27%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 80mg 27%
Sodium 507mg 21%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 2%
Sugars g
Protein 45g
Vitamin A 3% Vitamin C 6%
Calcium 3% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe