Gyoza a la ruth
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Gyoza a la ruth
  Japanese    Potstickers  
Last updated 6/12/2012 1:00:40 AM. Recipe ID 23876. Report a problem with this recipe.
[an error occurred while processing this directive]

      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
      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.

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 23876 (Apr 03, 2005)

[an error occurred while processing this directive]