| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
Chinese |
Chinese, Main dish |
11 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Ground Turkey; or chicken |
| 8 1/2 |
oz |
Waterchestnuts, Canned; drain, chop |
| 1/2 |
c |
Green Onions; chopped |
| 1/3 |
c |
Fresh Mushrooms; chopped |
| 2 |
tb |
Soy Sauce, Low Sodium |
| 1 |
ts |
Garlic; minced |
| 12 |
oz |
Gyoza Wrappers |
| 1 |
tb |
Sesame Oil; (was 2 T) |
| 3 |
c |
Fatfree Vegetarian Broth; chicken, or regular |
|
|
Vinegar Sauce: |
| 1/2 |
c |
Cider Vinegar |
| 1/2 |
c |
Fatfree Vegetarian Broth; chicken, or regular |
| 1 |
ts |
Soy Sauce, Low Sodium |
| 1/8 |
ts |
Chili Powder |
| 1/8 |
ts |
Ground Ginger |
INSTRUCTIONS
Mix together first 6 ingredients. Place 1 t on center of each Gyoza
wrapper, moisten edge, fold over to make a half circle, and seal edges.
Flatten straight edge to stand upright. Repeat with remaining Gyoza. Spray
10" skillet with nonstick cooking spray and stand half the filled Gyoza
upright in single later. Cook over low heat until lightly browned on
bottom. Add 1 1/2 C broth, cover pan and simmer 15 min, or until tender.
Lift out with spatula onto serving plate. Repeat with remaining Gyoza.
Serve with Vinegar Sauce. Filling and sauce for 14 oz package of Gyoza
wrappers.
Vinegar Sauce: Combine the cider vinegar and chicken broth, soy sauce and
chili powder and ground giner; mix well. Makes 1 C. Tastes better the
second day after being made.
Note: Filled Gyoza can be frozen, if desired. Place in single layer on pan
covered with plastic wrap. Freeze, then wrap well. Thaw in refrigerator
several hours before cooking.
Recipe By : Gyoza
Posted to EAT-L Digest 24 Sep 96
Date: Wed, 25 Sep 1996 15:39:42 -0700
From: Reggie Dwork <reggie@REGGIE.COM>
A Message from our Provider:
“The great mystery is not unanswered prayer; it’s unfinished prayer”