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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)
Details
Servings 4
Adapted from myrecipes.com
Preparation
Step 1
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.
Yield: 4 servings (serving size: 7 dumplings and 2 tablespoons sauce)
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