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.
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|Serving Size: 1 Serving (242g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 349 (58%)|
|Amt Per Serving||% DV|
|Total Fat 38.7g||52 %|
|Saturated Fat 14.1g||70 %|
|Monounsaturated Fat 17.1g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 124.8mg||38 %|
|Sodium 1360.3mg||47 %|
|Potassium 684.9mg||18 %|
|Total Carbohydrate 27.4g||8 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 25.9g|
|Protein 34g||49 %|
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Calories per serving: 597
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