Buddha's Delight Dumplings with Ginger-Chive Ponzu

Recipe courtesy Sandra Lee, 2007

Show: Semi-Homemade Cooking with Sandra LeeEpisode: Restaurant Remakes: Tyler and Emeril

Rated: 2 stars out of 5Rate itRead users' reviews (8)

RECIPE
COMMENTS & REVIEWS(8)

Cook Time:
20 min
Level:
Easy
Yield:
30 dumplings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 20 min
Total:: 30 min

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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)

For the Ginger-Chive Ponzu:

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

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.

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Comments & Reviews

recipe Buddha's Delight Dumplings with Ginger-Chive Ponzu
DEBBIE ROCHESTER, NY 09-30-2007
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just a suggestion
Rated: 1 stars out of 5

someone should explain to sandy that toasted sesame oil is not a cooking oil. it is more like a condiment, as it's smoke... point is so low, not a good cooking oil, i say this to give good culinary info to those who expect to gain knowlege of food, especially from a network devoted to food. if you truly love food and are looking to learn about it and techniques in handling food, sandy is not your girlRead more
recipe Buddha's Delight Dumplings with Ginger-Chive Ponzu
DEBRA Wichita, KS 09-30-2007
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Very salty
Rated: 1 stars out of 5

I can't believe that Tyler would make this recipe the same. I'll look for his original version instead. And by the way, has... anyone ever over used the words, super simple, pop..and especially "nice"...geez...I won't watch again.Read more
recipe Buddha's Delight Dumplings with Ginger-Chive Ponzu
Anonymous 09-22-2007
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Slimy and Unappetizing
Rated: 1 stars out of 5

We thought the dumplings were salty and slimy. Most were thrown away.
recipe Buddha's Delight Dumplings with Ginger-Chive Ponzu
Huggzy2007 Anyhtown, NE 08-27-2007
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Labor intensive
Rated: 1 stars out of 5

I thought this would be easy but they were very labor intensive and a little bit gummy.
recipe Buddha's Delight Dumplings with Ginger-Chive Ponzu
Banilda Salem, MA 08-24-2007
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Found them salty
Rated: 1 stars out of 5

Buddha would not be delighted. Neither was my family.
recipe Buddha's Delight Dumplings with Ginger-Chive Ponzu
Ari Northbrook, IL 08-15-2007
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A LOT of work for LITTLE flavor
Rated: 2 stars out of 5

Too much work for what yopu end up with which is very BLAH.