Buddha's Delight Dumplings with Ginger-Chive Ponzu

Name: Buddha's Delight Dumplings with Ginger-Chive Ponzu
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 30
Cuisine: Global
Ingredients: 454 grams package frozen Asian stir-fry vegetables (recommended: Birds Eye); 1 Tbsp cornstarch; 2 egg whites, lightly beaten, plus 1 lightly beaten egg white for brushing; 1 Tbsp chopped fresh chives; 79 milliliters chopped fresh cilantro leaves; 227 grams package fresh sliced mushrooms; 1 teaspoon crushed garlic (recommended: Christopher Ranch); 2 teaspoons minced ginger (recommended: Christopher Ranch); 237 milliliters citrus ponzu sauce (recommended: Kikkoman); 283 grams package round gyoza wrappers (recommended: Dynasty); 2 Tbsps toasted sesame oil (recommended: Dynasty); 2 Tbsps water

You can never have too many hor d'oeuvre recipes, so give Buddha's Delight Dumplings with Ginger-Chive Ponzu a try. One portion of this dish contains around 3g of protein, 1g of fat, and a total of 38 calories. This recipe serves 30. If you have asian stir-fry vegetables, chives, egg whites, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Special equipment: Bamboo steamer

Cover stir-fry vegetables in a microwave-safe bowl with 2 tablespoons water. Cook on HIGH for 6 to 8 minutes.

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Vegetable

Water

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Microwave

Bowl

Drain and set aside.

Heat sesame oil in a large skillet.

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Sesame Oil

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Frying Pan

Add mushrooms and saute for 2 minutes.

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Mushrooms

Add stir-fry vegetables, garlic, and cilantro.

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Vegetable

Cilantro

Garlic

Saute for 2 to 3 minutes. Set aside to cool.

Squeeze out excess moisture from cooled vegetable mixture and place in food processor.

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Vegetable

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Food Processor

Add two egg whites and cornstarch. Pulse until mixture is finely chopped and holds together.

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Corn Starch

Egg Whites

Working in batches, lay out 6 to 8 gyoza wrappers. Lightly brush with the remaining 1 egg white and spoon 1 tablespoon of vegetable mixture in the center of each. Fold in half and press together to seal edges. Stand dumplings seam-side up by tapping on countertop. Repeat with remaining wrappers and filling. Line bamboo steamer with a piece of parchment paper that has been cut to fit. Spray parchment lightly with cooking spray. Put 10 to 12 dumplings in steamer at a time.

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Cooking Spray