Gyoza a la ruth
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Gyoza a la ruth
  Japanese    Potstickers  
Last updated 6/12/2012 1:00:40 AM. Recipe ID 23876. Report a problem with this recipe.
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      Title: Gyoza a la ruth
 Categories: Japanese, Potstickers
      Yield: 1 Servings
 
      8    Leaves of Napa cabbage,
           -finely chopped
    3/4 lb Ground pork
      2    Scallions, white only
           -minced, or dried green
           -onions
      1 T  Parsley
    1/2 t  Salt
    1/4 t  Pepper
    1/4 t  Sugar
      2 T  Cornstarch
      1 T  Paul Mason Raspberry Cream
           -Sherry (you can sub a dry
           -sherry but I prefer this)
      1 T  Light soy sauce
      1 pk 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 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.
 




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Recipe ID 23876 (Apr 03, 2005)

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