Gyoza a la Ruth
Yield
servingsPrep
30 minCook
20 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
napa cabbage leaves
finely chopped |
* |
| ¾ | pound |
ground pork
|
|
| 2 | each |
scallions, spring or green onions
white only, minced, or dried green onions |
|
| 1 | tablespoon |
parsley leaves
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
napa cabbage leaves
finely chopped |
* |
| 340.2 | g |
ground pork
|
|
| 2 | each |
scallions, spring or green onions
white only, minced, or dried green onions |
|
| 15 | ml |
parsley leaves
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1.3 | ml |
sugar
|
|
| 3E+1 | ml |
cornstarch
|
|
| 15 | ml |
sherry
raspberry cream, or dry |
|
| 15 | ml |
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 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.
