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Turkey Pot Stickers




Source of Recipe


Cooking Light


Recipe Introduction


You can assemble these ahead and cook them just before serving. If you can't find gyoza skins, you can substitute won ton wrappers.


List of Ingredients




Dipping sauce:
2 T water
2 T rice vinegar
2 T low-sodium soy sauce
1/2 t dark sesame oil
2 garlic cloves, minced
Dumplings:
1 C sliced shiitake mushroom caps
1/2 C sliced green onions
1/4 C sliced carrot
2 T minced peeled fresh ginger
2 T rice vinegar
3 large egg whites, lightly beaten
2 C chopped skinned cooked turkey
24 (4-inch) gyoza skins
2 t vegetable oil, divided
1/2 C water, divided



Recipe



1. To prepare dipping sauce, combine first 5 ingredients, stirring well with a whisk.
2. To prepare dumplings, place mushrooms, onions, 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, stirring until combined.
3. Working with 1 gyoza skin at a time (cover remaining skins to keep from drying), spoon about 1 tablespoon turkey mixture into center of each skin. Moisten edges of skin with water. Fold in half, pinching edges together to seal. Place dumpling on a baking sheet (cover loosely with a towel to keep from drying). Repeat procedure with remaining skins and turkey 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 dumplings; add 1/4 cup water. Cover and simmer 5 minutes. Remove from pan; keep warm.
5. Wipe pan dry with a paper towel. Repeat procedure with remaining vegetable oil, dumplings, and water. Serve warm with dipping sauce.

NUTRITIONAL INFO:
CALORIES 144 (16% from fat); FAT 2.5g (sat 0.5g, mono 0.5g, poly 1g); PROTEIN 12.7g; CARB 16.5g; FIBER 0.9g; CHOL 30mg; IRON 1.6mg; SODIUM 332mg; CALC 25mg

YIELD:
8 servings (serving size: 3 pot stickers and about 2 teaspoons dipping sauce).