Gyoza a la Ruth

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.