Recipe - Gyoza A La Ruth

8 Leaves of Napa cabbage,
finely chopped
Three fourths pound Ground pork
2 Scallions, white only
minced, or dried green
onions
1 tablespoon Parsley
One half teaspoon Salt
One fourth teaspoon Pepper
One fourth teaspoon Sugar
2 tablespoon Cornstarch
1 tablespoon Paul Mason Raspberry Cream
Sherry (you can sub a dry
sherry but I prefer this)
1 tablespoon Light soy sauce
1 pack Gyoza or potsticker
wrappers (round ones)
5 Chicken bouillon cubes
2 sl Fresh peeled ginger,
finely minced
Peanut oil

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 One half tablespoon peanut oil to nonstick 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 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini