Gyoza with Soy-Citrus Sauce

Ingredients

• 8 ounces button mushrooms chopped
• 0.1 teaspoon pepper red crushed
• 1 tablespoon ginger fresh minced peeled
• 2  garlic cloves 
• 2  green onions cut into 2-inch pieces
• 0.3 teaspoon kosher salt 
• 1 tablespoon less-sodium soy sauce 
• 0.3 cup orange juice fresh
• 1 teaspoon orange juice fresh
• 0.5 teaspoon orange rind grated
• 2 teaspoons vegetable oil; peanut oil preferred divided
• 28  gyoza skins 
• 2 teaspoons rice vinegar 
• 8 ounces mushroom caps stemmed chopped
• 6 ounces pkt spinach fresh chopped
• 0.5 cup vegetable broth organic divided

Equipment

• food processor
• bowl
• frying pan
• baking sheet

Directions

1. Combine first 10 ingredients in a food processor, and process until finely chopped.
2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray.
3. Add mushroom mixture and spinach to pan; cook 10 minutes or until liquid evaporates, stirring frequently. Cool slightly.
4. Moisten edges of gyoza skin with water, working with 1 gyoza skin at a time (cover remaining skins to prevent drying). Spoon about 1 tablespoon spinach mixture into center of circle. Fold in half, pinching edges together to seal.
5. Place dumpling, seam side up, on a baking sheet (cover loosely with a towel to prevent drying). Repeat procedure with remaining wrappers and filling.
6. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
7. Add half of dumplings to pan; cook 2 minutes on each side or until lightly browned.
8. Remove from pan; keep warm. Repeat procedure with remaining 1 teaspoon oil and remaining dumplings.
9. Add 1/4 cup broth, 1/3 cup juice, 1 tablespoon soy sauce, and vinegar to pan; bring to a boil.
10. Place dipping sauce in a small bowl.
11. Add remaining 1/4 cup broth to pan; bring to a boil.
12. Add dumplings; cover and cook 2 minutes or until tender.
13. Remove from pan.
14. Serve with dipping sauce; top with chives, if desired.