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Chicken Gyoza with Wasabi Soy Sauce
Makes 4 Servings
*3/4 cup water
*2 tbls. peeled and sliced fresh ginger
*1 tbls. minced fresh garlic
*1 tbls. minced lemon grass
*1 tbls. low-sodium tamari sauce
*1 tbls. seasoned rice vinegar
*1 tbls. fresh lemon juice
*1 tsp. wasabi powder (Japanese horseradish)
*1 4-oz. sliced skinless chicken breast, boned and defatted
*1 tbls. peeled and minced fresh ginger
*1 tbls. Sweet Garlic Paste (see Notes)
*2 tbls. chopped scallions
*1 egg white
*1/2 tsp. black pepper
*Pinch salt (optional)
*2 tsp. olive oil
*24 wonton skins
1In a small saucepan, bring water to a boil and add ginger and garlic. Reduce heat and simmer for 15 to 20 minutes. Add lemon grass and tamari. Cook until liquid measures about 1/3 cup. Strain and cool.
2Pour cooled liquid into a small bowl and add seasoned rice vinegar, lemon juice and wasabi powder. Whisk until wasabi is completely dissolved.
3In a food processor, chop chicken breast at high speed, until finely chopped. Add minced ginger, garlic paste and scallions. Add egg white, pepper and oil and mix well.
4Arrange wonton skins on a flat surface. Place 1 heaping teaspoon of chicken mixture in center of each wonton. Brush edges with water. Fold in half and lightly pinch edges together to ensure a good seal. (May be frozen at this time for future use.)
5Lightly spray a large saute pan with canola oil. Arrange stuffed wontons in a single layer in saute pan. Sear bottoms only to a golden brown color. Transfer to steamer and steam for 3 to 5 minutes. Serve 6 chicken gyoza with 2 tablespoons wasabi soy sauce.
  • To make the Sweet Garlic Paste: In a small pot, bring 1 1/2 cups Canyon Ranch Chicken Stock (see Recipe Index) to a boil. Add 4 ounces of peeled and chopped garlic, reduce heat and simmer until most of liquid is evaporated and garlic has formed a paste. Transfer to blender container and puree until smooth. May be stored in refrigerator for up to 1 week. Makes 8 Servings.
  • If your wonton skins are square, cut them into circles with a biscuit cutter.
  • EACH SERVING CONTAINS APPROXIMATELY: 185 calories, 26 gm. carbohydrate, 4 gm. fat, 44 mg. cholesterol, 11 gm. protein, 367 mg. sodium, trace fiber

coverCanyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.

These great recipes and more are available in the Canyon Ranch Cooks cookbook.
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