Gyoza a La Ruth
8 Leaves of Napa cabbage, -finely chopped 3/4 lb Ground pork 2 Scallions, white only -minced, or dried green -onions 1 T Parsley 1/2 t Salt 1/4 t Pepper 1/4 t Sugar 2 T Cornstarch
Ingredients
- 8leaves of napa cabbage,
- 2scallions, white only
- 1/2tsp salt
- 1/4tsp pepper
- 1/4tsp sugar
- 2tsp cornstarch
- 1tsp paul mason raspberry cream
- 1package gyoza or potsticker
Directions
- 1
8 Leaves of Napa cabbage, -finely chopped 3/4 lb Ground pork 2 Scallions, white only -minced, or dried green -onions 1 T Parsley 1/2 t Salt
- 2
Mix until fully dissolved
- 3
Combine pork, cabbage, onions, ginger, parsley, salt, pepper, sugar, cornstarch, soy sauce, and sherry
- 4
Place a spoonful of filling in center of wrapper and brush 180 degrees of wrapper lightly with water and close potsticker
- 5
Press firmly or use your fingers to pinch edges together
- 6
Add 1/2 tablespoon peanut oil to non-stick skillet over medium heat
- 7
Arrange gyoza in pan just barely touching each other
- 8
Brown on one side only until it forms a golden brown crust