Directions

For the Buddha's Delight:

Ingredients

1
(16-ounce) package frozen Asian stir-fry vegetables (recommended: Birds Eye)
2 tablespoons water
2 tablespoons toasted sesame oil (recommended: Dynasty)
1 (8-ounce) package fresh sliced mushrooms
1 teaspoon crushed garlic (recommended: Christopher Ranch)
1/3 cup chopped fresh cilantro leaves
2 egg whites, lightly beaten, plus 1 lightly beaten egg white for brushing
1 tablespoon cornstarch
1 (10-ounce) package round gyoza wrappers (recommended:
Dynasty)

Directions

For the Ginger-Chive

Ponzu:

Ingredients

1 cup citrus ponzu sauce (recommended: Kikkoman)
1 tablespoon chopped fresh chives
2 teaspoons minced ginger (recommended: Christopher
Ranch)

Directions

Special equipment: bamboo steamer

For the Buddha's Delight:
Cover stir-fry vegetables in a microwave-safe bowl with 2 tablespoons water. Cook on HIGH
for 6 to 8 minutes. Drain and set aside.

Heat sesame oil in a large skillet. Add mushrooms and saute for 2 minutes. Add stir-fry
vegetables, garlic, and cilantro. Saute for 2 to 3 minutes. Set aside to cool.

Squeeze out excess moisture from cooled vegetable mixture and place in food processor. Add
two egg whites and cornstarch. Pulse until mixture is finely chopped and holds
together.

Working in batches, lay out 6 to 8 gyoza wrappers. Lightly brush with the remaining 1 egg
white and spoon 1 tablespoon of vegetable mixture in the center of each. Fold in half and
press together to seal edges. Stand dumplings seam-side up by tapping on countertop.
Repeat with remaining wrappers and filling. Line bamboo steamer with a piece of parchment
paper that has been cut to fit. Spray parchment lightly with cooking spray. Put 10 to 12
dumplings in steamer at a time. Place steamer over medium pot of boiling water. Steam for
10 to 12 minutes.

For the Ginger-Chive Ponzu:
In a small bowl, stir together all ponzu ingredients.

Serve steamed dumplings hot with ponzu dipping sauce.