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Gyoza a la Ruth

 

13

Yield

servings

Prep

30

min

Cook

20

min

Ready

50

min

Trans-fat Free, Low Carb
 

Ingredients

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
*

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

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Nutrition Facts

Serving Size 111g (3.9 oz)
Amount per Serving
Calories 27957% of calories 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?

 

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