In a wok or large saute pan, add a little oil and saute onions and ginger. Add the mushrooms and stir. Add the cabbage, carrots and chives. Season. When mixture is soft, place in colander to drain. Add the sesame oil and cilantro when mixture is cooled. Check for seasoning. Using the gyoza skins, make half-moon dumplings keeping the bottom flat. In a hot non-stick pan, coat with oil and place dumplings. When bottom gets brown, add 1/4 cup of water and immediately cover. This will steam the dumplings. Carefully watch the dumplings and completely evaporate the water so that the bottom gets crispy again and sticks to the pot. Serve with dipping sauce. SPICY SOY DIPPING SAUCE: Combine all ingredients. This recipe yields 20 to 24 dumplings. Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A08) Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 01-17-1999 Recipe by: Ming Tsai
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (62g)|
|Recipe Makes: 20|
|Calories from Fat: 7 (9%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 1.5mg||0 %|
|Sodium 170.3mg||6 %|
|Potassium 100.4mg||3 %|
|Total Carbohydrate 14.2g||4 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 13.2g|
|Protein 2.5g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 74
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