Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Bill and Cheryl Jamison
Recipe by Cooking Light April 2010

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 10 ingredients in a food processor, and process until finely chopped.

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  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

200 calories; fat 3.1g; saturated fat 0.5g; mono fat 1.2g; poly fat 1g; protein 9.4g; carbohydrates 33.3g; fiber 3.4g; cholesterol 7mg; iron 4mg; sodium 748mg; calcium 74mg.
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