*  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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