Gyoza a la Ruth

50 minutes Prep: 30 minutes Cook: 20 minutes

279 calories per serving view nutrition facts

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Ingredients

8	each	napa cabbage leaves	finely chopped
3/4	pound	ground pork
2	each	scallions, spring or green onions	white only, minced, or dried green onions
1	tablespoon	parsley leaves
1/2	teaspoon	salt
1/4	teaspoon	black pepper
1/4	teaspoon	sugar
2	tablespoons	cornstarch
1	tablespoon	sherry	raspberry cream, or dry
1	tablespoon	soy sauce, light
1	package	potsticker skins	or gyoza
5	each	chicken bouillon cubes
2	slices	ginger	peeled, finely minced
1	x	peanut oil

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 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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Nutrition Facts

Serving Size 111g

Amount per Serving

Calories 279 57% of calories from fat

	% Daily Value*
Total Fat 18.0g	27%
Saturated Fat 7.0g	33%
Trans Fat 0.0g
Cholesterol 80mg	27%
Sodium 507mg	21%
Total Carbohydrate 6.0g	2%
Dietary Fiber 0.0g	2%
Sugars 1.0g
Protein 22.0g	45%

Vitamin A	3%		Vitamin C	6%
Calcium	3%		Iron	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

10 Minute Szechuan Chicken

I love this recipe, it's easy and delicious and uses ingredients I usually have on hand. I recommend adding garlic at the END of the browning of the chicken, so garlic won't burn. If you use regular Soy Sauce (instead of Low Salt), add less - 1/4 cup is plenty.

Reviewed by peachesncream