Gyoza a la ruth

Yield: 1 Servings

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.