2 tablespoons water
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
½ teaspoon dark sesame oil
2 garlic cloves, minced
1 cup sliced shiitake mushroom caps
½ cup sliced green onion
¼ cup sliced carrot
2 tablespoons fresh ginger, peeled and minced
2 tablespoons rice vinegar
3 large egg whites, lightly beaten
2 cups chopped skinned cooked turkey
24 (4-inch) gyoza skins (or won ton wrappers)
2 teaspoons vegetable oil, divided
½ cup water, divided
To prepare dipping sauce, combine ingredients, stirring with a whisk.
To prepare dumplings, place mushrooms, onion, carrot, ginger and vinegar in a food processor. Pulse until coarsely chopped, scraping sides. Combine mushroom mixture and egg whites in a large bowl; add turkey until combined.
Working with one gyoza skin at a time, spoon about 1 tablespoon of turkey mixture into center of skin. Moisten edges of skin with water. Fold in half, pinching edges to seal. Place dumpling on a baking sheet (cover loosely with a towel to keep from drying) and repeat with remaining skins and mixture.
Heat 1 teaspoon vegetable oil in a large nonstick skillet over medium-high heat. Arrange half of dumplings in pan, cover and cook 5 minutes or until lightly browned. Turn over and add ¼ cup water. Cover and simmer 5 minutes. Remove from pan and keep warm.
Wipe pan dry and repeat procedure with remaining dumplings, oil and water.
Serve dumplings warm with dipping sauce
Can be made ahead and frozen.
Copyright © 2007 - 2010 TasteBook, Inc. All Rights Reserved.
one moment, loading recipe.....