Gyoza a la Ruth
| Yield: | 1 Servings |
| Categories: | Japanese, Potstickers |
| 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 |
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