4 tablespoons canola oil, divided
1 tablespoon finely chopped fresh ginger
1/2 cup finely chopped onion
2 cups shredded coleslaw mix
1 cup finely shredded kale
1/2 cup shredded turnip
3 tablespoons Mitsukan ponzu sauce
1/2 teaspoon Mrs. Dash garlic & herb seasoning
24 gyoza/potsticker wrappers
1 cup Swanson’s 33% less sodium chicken broth, divided

1. Heat 2 tablespoons of the oil in large nonstick skillet over medium-high heat until hot. Add ginger and sauté briefly, about 30 seconds. Add the onion; sauté 1 minute. Add coleslaw mix, kale and turnip; sauté until vegetables are just beginning to wilt, 2 to 3 minutes. Reduce heat to low; stir in ponzu and garlic & herb seasoning. Cook, covered, until most of moisture is evaporated, about 5 minutes. Remove cover and continue to cook until any remaining moisture is evaporated, 30 seconds to 1 minute. Remove to small bowl and let cool.

2. Lay out 12 gyoza wrappers on counter; place heaping teaspoonful of filling in center of each wrapper. Moisten edges of half of wrapper with water; fold wrapper over to form half moon shape. Pinch dough along edge to form pleats. Press edges of dough together to seal. Repeat with 12 more wrappers and remaining filling.

3. Heat 1 tablespoon of the oil in large nonstick skillet over medium-high heat until hot. Add half of the potstickers, pleated-side up. Cook until lightly browned on bottom, about 1 minute. Add 1/2 cup of the broth; cover and steam for 3 to 4 minutes. Remove cover and cook until bottoms are crisp and rich brown and any remaining liquid has evaporated, about 1 minute. Remove and repeat process using remaining 1 tablespoon oil and 1/2 cup broth to cook second half of pot stickers. Serve with Ginger-Soy Dipping Sauce (recipe follows).

24 potstickers

Ginger-Soy Dipping Sauce

1/4 cup Mitsukan ponzu sauce
1/2 tablespoon Nakano rice vinegar
1 teaspoon grated fresh ginger
1 teaspoon honey
1 teaspoon dark sesame oil
1/2 teaspoon grated orange peel

Combine all ingredients in small bowl, stirring to dissolve honey. Let stand at least 30 minutes to develop flavors.

About 1/3 cup dipping sauce