| 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 |
T |
Soy Sauce, Low Sodium |
| 1 |
t |
Garlic, minced |
| 12 |
oz |
Gyoza Wrappers |
| 1 |
T |
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 |
t |
Soy Sauce, Low Sodium |
| 1/8 |
t |
Chili Powder |
| 1/8 |
t |
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>
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