Gyoza with Soy-Citrus Sauce

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. 1. Combine first 10 ingredients in a food processor, and process until finely chopped.
2. 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. 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. 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. 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.