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Gyoza with Soy-Citrus Sauce

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 4 servings (serving size: 7 dumplings and 2 tablespoons sauce)


  • 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)

Nutrition 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

How to Make It

  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.