CANYON RANCH SPA CHICKEN GYOZA
WITH WASABI SOY SAUCE
FOR THE WASABI SOY SAUCE:
3/4 cup water
3 tablespoons minced peeled fresh ginger, divided use
2 tablespoons chopped garlic, divided use
1 tablespoon diced lemon grass
1 tablespoon low-sodium tamari or soy sauce
1 tablespoon seasoned rice vinegar
1 tablespoon lemon juice
1 teaspoon wasabi
FOR THE GYOZA:
1 boneless skinless chicken breast, sliced
2 tablespoons chopped green onions
1 large egg white
1/2 teaspoon ground pepper
Pinch of salt
2 teaspoons olive oil
24 won-ton skins
Canola oil (for searing gyoza)
TO MAKE THE WASABI SOY SAUCE:
Bring 3/4 cup of water to a boil in a medium saucepan. Add 2 tablespoons of the ginger and 1 tablespoon of the garlic. Reduce heat and simmer for 15 to 20 minutes.
Add lemon grass and tamari. Continue cooking until the liquid reduces to 1/3 cup. Strain.
Mix in a blender with the rice vinegar, lemon juice and wasabi until well-combined.
TO MAKE THE GYOZA:
In a food processor, chop chicken breast until minced. Add the remaining tablespoon ginger and garlic, green onions, egg white, pepper, salt and olive oil and mix well.
Place 1 heaping teaspoon of chicken mixture in the center of each won ton. Brush edges with water. Fold into half-moons and lightly pinch edges together. (Can be frozen at this time for future use.)
TO COOK:
Lightly coat a large saute pan with canola oil. Arrange won tons in a single layer in saute pan. Sear bottoms only to a golden brown.
Transfer to steamer and steam for 3 to 5 minutes.
TO SERVE:
Serve the gyoza with the dipping sauce on the side.
Makes 24
PER GYOZA: 41 calories; 2 g protein; 5 g carbohydrates; 0 fiber; 1 g fat (0 saturated); 4 mg cholesterol; 98 mg sodium
From: Canyon Ranch Spa
Source: Columbus Dispatch, December 26, 2007 |