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These dumplings are sure to be a hit, and they’re substantial enough to serve as a light meal. If you can’t find hot sesame oil, use regular sesame oil, and add 1⁄4 tsp. of crushed red pepper.
- To make Dumplings: Heat oil in large wok or skillet over medium-high heat. Add snow peas; stir-fry until softened, about 1 minute. Lower heat to medium; add mustard greens, and cook until just wilted, 7 to 10 minutes. Stir in onions, garlic, bean sauce, tamari and honey. Cook, stirring occasionally, 7 to 10 minutes, until no liquid remains.
- Dust baking sheet with cornstarch. Arrange several gyoza wrappers on work surface. Put 1 Tbs. filling in center of each, and brush egg on half of edge. Bring edges together to form half-moon shape, and press to seal. Place dumplings on baking sheet; cover loosely with plastic while assembling the rest. Cover tightly with plastic, and refrigerate up to 24 hours, or freeze.
- To make Sesame Sauce: Whisk all ingredients in small pan, and bring to a boil. Reduce heat to medium-low, and whisk until thickened, 1 to 2 minutes. Remove from heat. Cool, and serve in small dipping bowls.
- To steam Dumplings: Lightly oil heat-proof plate or metal steamer insert. Cook dumplings—on plate set on cake cooling rack over boiling water or in steamer—8 minutes. Serve hot with sauce.
- Serving Size makes about 32
- Calories 62
- Carbohydrate Content 10 g
- Cholesterol Content 5 mg
- Fat Content 1 g
- Fiber Content 1 g
- Protein Content 2 g
- Saturated Fat Content 0 g
- Sodium Content 115 mg
- Sugar Content 2 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g