Chicken Gyoza with Lemon Ginger Sauce

3 tablespoons lite soy sauce
1/4 cup fresh lemon juice
1/4 cup dry sherry or sake
1 teaspoon dark Oriental sesame oil*
1 1/2 tablespoon fresh minced ginger
3 tablespoons sugar
2 cloves fresh pressed garlic

Mix all ingredients together well and set aside.
Gyoza Filling
1/2 lb. skinned chicken breast or chicken tenders with tendons removed, ground or finely chopped
1 8-oz. can water chestnuts, minced
1 10-oz. package frozen spinach, cooked, well drained and minced or 12 oz. fresh stemmed spinach, blanched, well drained and minced
1 red pepper, minced
6 green onions, minced
2 tablespoons fresh ginger, minced
1 egg white
1/4 teaspoon Chinese chili sauce*
2 tablespoon lite soy sauce
1 tablespoon cornstarch
1 12-oz. package round wonton or gyoza wrappers* (60 to 62)
1/3 cup warm water mixed with 1 teaspoon cornstarch for moistening edges of gyoza wrappers
cooking spray

1. Combine all ingredients together thoroughly, except for cornstarch water and gyoza wrappers. Let mixture stand for 10 minutes to allow flavors to blend.

2. To prepare dumplings: Line a baking sheet with wax paper lightly dusted with cornstarch. Place 1 rounded teaspoon of filling in center of each skin; moisten edges with cornstarch water and bring sides of skin up like a taco. Slightly pleat outside ends
of dumpling in and together. To close dumpling, make 3 additional pleats across the top. Place on baking sheet and repeat the process with remaining filling and skins.

3. Lightly spray bottom of bamboo steamer trays, steamer basket or plate with cooking spray. Arrange dumplings in a single layer over the bottom of basket or plate, spacing so that they don’t touch. Cover and steam above boiling water for 5 minutes, then transfer to baking sheets. Repeat process until all are steamed.

4. Lightly spray a large non-stick or stick-resistant skillet with cooking spray and preheat on medium-high. Place 1/2 of steamed dumplings in skillet and cook 5 to 7 minutes or until bottoms are browned. Pour half of sauce into skillet. As sauce reduces, shake pan gently turning dumplings to glaze in sauce, about 1 minute. Pour dumplings out onto a warm dish and serve immediately. Clean skillet and repeat process.

Add comment