Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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