1 tablespoon Paul mason raspberry cream sherry (you can sub a dry sherry)
1 tablespoon light soy sauce
1 pack gyoza or pot sticker wrappers (round ones)
5 chicken bouillon cubes
2 slice fresh peeled ginger, finely minced
Peanut oil
Directions
Directions
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 pot sticker. Press firmly or use your fingers to pinch edges together. Add ½ 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 ½ 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 are fully cooked. Repeat the steps until all the gyozas are cooked.
