• Prep Time:
  • Cooking Time:
  • Serves: 11 Servings

Gyoza (Pot Stickers)

  • Recipe Submitted by on

Category: Main Dish, Chinese

 Ingredients List

  • 3/4 lb Ground Turkey; or chicken
  • 8 1/2 oz Waterchestnuts, Canned;
  • -drain, chop
  • 1/2 c Green Onions; chopped
  • 1/3 c Fresh Mushrooms; chopped
  • 2 tb Soy Sauce, Low Sodium
  • 1 ts Garlic; minced
  • 12 oz Gyoza Wrappers
  • 1 tb Sesame Oil; (was 2 T)
  • 3 c Fatfree Vegetarian Broth;
  • -chicken, or regular
  • Vinegar Sauce:
  • 1/2 c Cider Vinegar
  • 1/2 c Fatfree Vegetarian Broth;
  • -chicken, or regular
  • 1 ts Soy Sauce, Low Sodium
  • 1/8 ts Chili Powder
  • 1/8 ts Ground Ginger


Mix together first 6 ingredients. Place 1 t on center of each Gyoza
wrapper, moisten edge, fold over to make a half circle, and seal edges.
Flatten straight edge to stand upright. Repeat with remaining Gyoza. Spray
10" skillet with nonstick cooking spray and stand half the filled Gyoza
upright in single later. Cook over low heat until lightly browned on
bottom. Add 1 1/2 C broth, cover pan and simmer 15 min, or until tender.
Lift out with spatula onto serving plate. Repeat with remaining Gyoza.
Serve with Vinegar Sauce. Filling and sauce for 14 oz package of Gyoza

Vinegar Sauce: Combine the cider vinegar and chicken broth, soy sauce and
chili powder and ground giner; mix well. Makes 1 C. Tastes better the
second day after being made.

Note: Filled Gyoza can be frozen, if desired. Place in single layer on pan
covered with plastic wrap. Freeze, then wrap well. Thaw in refrigerator
several hours before cooking.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?