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,
1/4 ts Pepper -finely 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.

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