Turkey Pot Stickers
Melissa
ingredients
Dipping Sauce- 2 tablespoons water
- 2 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1/2 teaspoon dark sesame oil
- 2 garlic cloves, minced
- 1 cup sliced shiitake mushroom caps
- 1/2 cup sliced green onion
- 1/4 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
- 1/2 cup water, divided
directions
- 1
To prepare dipping sauce, combine ingredients, stirring with a whisk.
- 2
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.
- 3
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.
- 4
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 1/4 cup water. Cover and simmer 5 minutes. Remove from pan and keep warm.
- 5
Wipe pan dry and repeat procedure with remaining dumplings, oil and water.
- 6
Serve dumplings warm with dipping sauce
notes
Can be made ahead and frozen.
Source: Cooking Light
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