Gyoza with Soy-Citrus Sauce

Gyoza with Soy-Citrus Sauce Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Yield:

4 servings (serving size: 7 dumplings and 2 tablespoons sauce)

Recipe from

Nutritional Information

Calories 200
Fat 3.1 g
Satfat 0.5 g
Monofat 1.2 g
Polyfat 1 g
Protein 9.4 g
Carbohydrate 33.3 g
Fiber 3.4 g
Cholesterol 7 mg
Iron 4 mg
Sodium 748 mg
Calcium 74 mg

Ingredients

1 tablespoon minced peeled fresh ginger
1 tablespoon less-sodium soy sauce
1/2 teaspoon grated orange rind
1 teaspoon fresh orange juice
1/4 teaspoon kosher salt
1/8 teaspoon crushed red pepper
8 ounces shiitake mushrooms, stemmed and chopped
8 ounces button mushrooms, chopped
2 green onions, cut into 2-inch pieces
2 garlic cloves
Cooking spray
6 ounces chopped fresh spinach
28 gyoza skins
2 teaspoons peanut oil, divided
1/2 cup organic vegetable broth, divided
1/3 cup fresh orange juice
1 tablespoon less-sodium soy sauce
2 teaspoons rice vinegar
Fresh chives (optional)

Preparation

1. Combine first 10 ingredients in a food processor, and process until finely chopped.

2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add mushroom mixture and spinach to pan; cook 10 minutes or until liquid evaporates, stirring frequently. Cool slightly.

3. Moisten edges of gyoza skin with water, working with 1 gyoza skin at a time (cover remaining skins to prevent drying). Spoon about 1 tablespoon spinach mixture into center of circle. Fold in half, pinching edges together to seal. Place dumpling, seam side up, on a baking sheet (cover loosely with a towel to prevent drying). Repeat procedure with remaining wrappers and filling.

4. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add half of dumplings to pan; cook 2 minutes on each side or until lightly browned. Remove from pan; keep warm. Repeat procedure with remaining 1 teaspoon oil and remaining dumplings. Add 1/4 cup broth, 1/3 cup juice, 1 tablespoon soy sauce, and vinegar to pan; bring to a boil. Place dipping sauce in a small bowl.

5. Add remaining 1/4 cup broth to pan; bring to a boil. Add dumplings; cover and cook 2 minutes or until tender. Remove from pan. Serve with dipping sauce; top with chives, if desired.

Note:

Bill and Cheryl Jamison,

April 2010
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