Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 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: Randy Mayor; Styling: Cindy Barr

Recipe Summary

Yield:
4 servings (serving size: 5 dumplings)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine cilantro, onions, garlic, and ginger in a food processor; process until finely chopped. Add 1 cup cabbage and the next 5 ingredients (through kosher salt); pulse 10 times or until finely chopped. Add egg white; pulse until combined. Place cabbage mixture in a medium bowl, and stir in tofu.

    Advertisement
  • Moisten edge of gyoza skin with water, working with 1 skin at a time (cover remaining skins to keep them from drying). Spoon about 1 tablespoon tofu mixture into center of circle. Gather up edges of skin around filling; lightly squeeze skin to adhere to filling, leaving top of dumpling open. (If skins do not open enough to see tofu mixture, use the tip of a knife to separate dough and form pockets.) Repeat procedure with remaining skins and filling.

  • Place dumplings in a large bamboo steamer lined with parchment paper or cabbage leaves. Working in batches, steam for 9 minutes or until filling and wrappers are lightly firm. Combine oils, and drizzle over tops of dumplings.

Nutrition Facts

185 calories; fat 6.4g; saturated fat 1g; mono fat 1.6g; poly fat 1.6g; protein 9.3g; carbohydrates 21.7g; fiber 1.6g; cholesterol 50mg; iron 2mg; sodium 460mg; calcium 125mg.
Advertisement