Gyoza(Pot Stickers) <R T>

* Exported from MasterCook *

Gyoza (Pot Stickers) <R T>

Recipe By : Gyoza
Serving Size : 11 Preparation Time :0:00
Categories : Chinese Main Dish
Side Dish Low Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 Tbsp Soy Sauce, Low Sodium
1 Tsp Garlic -- minced
12 Oz Gyoza Wrappers
1 Tbsp 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 Tsp Soy Sauce, Low Sodium
1/8 Tsp Chili Powder
1/8 Tsp Ground Ginger

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.


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