Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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. Submitted By BARRY WEINSTEIN On 03-16-95

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