8 leaves of Napa cabbage, finely chopped
3/4 lb. ground pork
2 scallions, white only, minced, or tsp. dried 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 sherry)
1 tbsp. light soy sauce
1 pkg. gyoza or potsticker wrappers (round ones)
5 chicken bouillon cubes
2 slices 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. I cook in 2 pans full at one time.