Free Recipe Gyoza a la Ruth

Recipe Type: J Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 1

Ingredients for Gyoza a la Ruth Recipe

8 Leaves of Napa cabbage,
-finely chopped
3/4 lb Ground pork
2 Scallions, white only
-minced, or dried green
-onions
1 tb Parsley
1/2 ts Salt
1/4 ts Pepper
1/4 ts Sugar
2 tb Cornstarch
1 tb Paul Mason Raspberry Cream
-Sherry (you can sub a dry
-sherry but I prefer this)
1 tb Light soy sauce
1 pk Gyoza or potsticker
-wrappers (round ones)
5 Chicken bouillon cubes
2 sl Fresh peeled ginger,
-finely minced
Peanut oil

Gyoza a la Ruth Preparation

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

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