Buddha's Delight Dumplings with Ginger-Chive Ponzu

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Picture of Buddha's Delight Dumplings with Ginger-Chive Ponzu Recipe Photo: Buddha's Delight Dumplings with Ginger-Chive Ponzu Recipe
Rated 2 stars out of 5
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Total Time:
30 min
Prep
10 min
Cook
20 min
Yield:
30 dumplings
Level:
Easy
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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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Newest Ratings and Reviews

Read all 8 reviews

  • on February 06, 2011

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    The Buddha Delight recipe should take into consideration that this is a vegetarian meal swerved with rice noodles or rice. Therefore adding ANY part of an egg discontinues this recipe from being a vegetarian dish. Corn starch would be better. Otherwise a great dish and a great meal when served with rice.

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  • on September 30, 2007

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    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 girl

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  • on September 30, 2007

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    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.

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