Gyoza with Soy-Citrus Sauce
Gyoza with Soy-Citrus Sauce is a gluten free and dairy free side dish. This recipe makes 4 servings with 120 calories, 9g of protein, and 5g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. A mixture of orange rind, pepper, less-sodium soy sauce, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 45 minutes.
Combine first 10 ingredients in a food processor, and process until finely chopped.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray.
Add mushroom mixture and spinach to pan; cook 10 minutes or until liquid evaporates, stirring frequently. Cool slightly.
Moisten edges of gyoza skin with water, working with 1 gyoza skin at a time (cover remaining skins to prevent drying). Spoon about 1 tablespoon spinach mixture into center of circle. Fold in half, pinching edges together to seal.
Place dumpling, seam side up, on a baking sheet (cover loosely with a towel to prevent drying). Repeat procedure with remaining wrappers and filling.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
Add half of dumplings to pan; cook 2 minutes on each side or until lightly browned.
Remove from pan; keep warm. Repeat procedure with remaining 1 teaspoon oil and remaining dumplings.
Add 1/4 cup broth, 1/3 cup juice, 1 tablespoon soy sauce, and vinegar to pan; bring to a boil.
Place dipping sauce in a small bowl.
Add remaining 1/4 cup broth to pan; bring to a boil.
Add dumplings; cover and cook 2 minutes or until tender.
Serve with dipping sauce; top with chives, if desired.