Credit: Photography: Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary test

8 servings (serving size: 3 dumplings and about 2 teaspoons sauce)


Ingredient Checklist


Instructions Checklist
  • To prepare dumplings, combine first 10 ingredients. Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), spoon about 1 1/2 teaspoons pork mixture into center of each skin. Moisten edges of skin with water. Fold in half, pinching edges together to seal. Place dumplings, seam sides up, on a baking sheet sprinkled with 1 teaspoon cornstarch (cover loosely with a towel to prevent drying).

  • Arrange half of the dumplings in a single layer in a bamboo or vegetable steamer coated with cooking spray. Steam dumplings, covered, for 10 minutes. Remove dumplings from steamer; keep warm. Repeat procedure with remaining dumplings.

  • To prepare sauce, combine 1 tablespoon onions and remaining ingredients. Serve sauce with dumplings.

Nutrition Facts

131 calories; calories from fat 24%; fat 3.5g; saturated fat 1g; mono fat 1.4g; poly fat 0.8g; protein 5.8g; carbohydrates 17.7g; fiber 1.2g; cholesterol 12mg; iron 1.3mg; sodium 466mg; calcium 29mg.