8 Leaves of Napa cabbage,

-finely chopped 3/4 lb Ground pork

2 Scallions, white only

-minced, or dried green -onions 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.