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Ingredientes
- 8 x Leaves of Napa cabbage, finely minced
- 3/4 lb Grnd pork
- 2 x Scallions, white only chopped, or possibly dry green onions
- 1 Tbsp. Parsley
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/4 tsp Sugar
- 2 Tbsp. Cornstarch
- 1 Tbsp. Paul Mason Raspberry Cream Sherry (you can sub a dry sherry but I prefer this)
- 1 Tbsp. Light soy sauce
- 1 pkt Gyoza or possibly potsticker wrappers (round ones)
- 5 x Chicken bouillon cubes
- 2 slc Fresh peeled ginger, finely chopped Peanut oil
Direcciones
- Boil 5 c. of water and add in 5 chicken bouillon cubes. Mix till 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 possibly use your fingers to healthy pinch edges together.
- Add in 1/2 Tbsp. peanut oil to non-stick skillet over medium heat.
- Arrange gyoza in pan just barely touching each other. Brown on one side only till it forms a golden crust. Add in 1/2 c. chicken stock and bring to a boil. Cover; reduce to a slow boil and steam for 8 min.
- Remove the cover and cook over medium heat till all the liquid is absorbed and fully cooked. Repeat the steps till all the gyozas are cooked.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1613g | |
| Calories 1175 | |
| Calories from Fat 713 | 61% |
| Total Fat 79.07g | 99% |
| Saturated Fat 28.72g | 115% |
| Trans Fat 0.0g | |
| Cholesterol 245mg | 82% |
| Sodium 6080mg | 253% |
| Potassium 2167mg | 62% |
| Total Carbs 24.84g | 7% |
| Dietary Fiber 1.4g | 5% |
| Sugars 5.58g | 4% |
| Protein 83.48g | 134% |
