1/2 lb. scallops, minced
1/4 C. minced fresh onion
2 T. low-sodium soy sauce
1 T. minced peeled fresh ginger
1/2 tsp. chili oil
4 garlic cloves, minced
36 round gyoza skins
2 tsp. vegetable oil, divided
1/2 C. water, divided
3/4 C. Soy-Sesame Dipping Sauce
Sliced green onions (optional)
Edible flowers (optional)

Combine first 6 ingredients in a bowl. Spoon about 1 1/2 tsp. of scallop mixture into center of each gyoza skin, working with 1 skin at a time (cover remaining skins to keep them from drying). Moisten edges of skin with water. Fold in half, pinching edges together to seal. Place dumplings on a baking sheet; cover loosely with a towel to keep them from drying. Heat 1 tsp. vegetable oil in a large nonstick skillet over medium-high heat. Arrange half of dumplings in skillet; cover. Cook 5 minutes or until lightly browned. Add 1/4 C. water; reduce heat to medium-low. Cover and simmer 5 minutes. Remove dumplings, and keep warm. Repeat procedure with remaining dumplings, 1 tsp. vegetable oil, and 1/4 C. water. Serve with Soy-Sesame Dipping Sauce. Garnish with green onions and edible flowers, if desired.

Yield: 12 appetizer servings
Serving size: 3 dumplings and about 1 T. sauce

Calories: 111
Fat: 2.1g
Fiber: 0.1g