Gyoza - Potstickers

An oriental appetizer, dim sum, or a main course


        Filling- for about 24 pieces:
4 T TVP or veggie sausage
2 T spring onion, finely chopped
2 T mushroom, finely chopped
1 T ginger root, finely chopped
2 T garlic, finely chopped, to taste
2 T cabbage (any kind) finely chopped 2 T carrots and red, green and yellow peppers, finely chopped (optional)

 Wrapper:
won-ton pi
(small round pasta sheets for wonton or gyoza available at Asian markets)

  Dipping Sauce:
1 T soy sauce
2 t rice vinegar
a few drops of chili paste

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)



Healing Heart Hint:

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".

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©2001 Dr. Neal Pinckney Healing Heart Foundation
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