*  Exported from  MasterCook  *
                              GYOZA A LA RUTH
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Japanese
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8                    Leaves of Napa cabbage,
                         -finely chopped
      3/4   lb           Ground pork
    2                    Scallions, white only
                         -minced, or dried green
    1       T            Parsley
      1/2   t            Salt
      1/4   t            Pepper
      1/4   t            Sugar
    2       T            Cornstarch
    1       T            Paul Mason Raspberry Cream
                         -Sherry (you can sub a dry
                         -sherry but I prefer this)
    1       T            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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