Gyoza with Soy-Citrus Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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) |
Directions:
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.
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