An oriental appetizer, dim sum, or a main course
Mix the filling ingredients in a bowl with a bit of salt.
Place a teaspoonful of the mixture on a pasta sheet, fold in half and
pinch the edges. Watering the edge of the pasta sheet prior to placing
the filling will help it stick closed.
Cooking method 1: Steam gyoza until cooked and then heat in a non-stick pan until slightly browned.
Cooking method 2: Wipe a non-stick frying pan with a few drops of oil on a paper towel. Fry gyoza at medium heat until the bottom is slightly browned. Pour in 1 T hot water for each gyoza, cover with a tight lid and steam for 3 minutes. Place on rack to drain water before serving.
Serve with individual small dishes of dipping sauce.
About 24 gyoza, each 12 calories: 3% from fat (0.04 g), 83% from carbohydrates (2.4 g), 14% from protein (0.4 g). Sodium 0.5 mg, Fiber 1.3 g. Dipping sauce adds about 10 mg of sodium per gyoza)
TVP (textured vegetable protein) is a low fat substitute for ground
meat. It can be found dry (reconstitute in an equal amount of hot
water), frozen and in the refrigerated foods section of most health
food stores. It comes plain, with spices to make chili, or in different
meat flavors. One of the most popular products comes in rolls that look
and taste like a well known sausage, which you can almost hear when you
say its name, "Gimme Lean".
|©2001 Dr. Neal Pinckney||Healing Heart