Turkey Pot Stickers

By Snoo

Dim sum, a popular dining tradition in China's Canton province, consists of many small dishes, including bite-sized dumplings like these. You can assemble these ahead and cook them just before serving. If you can't find gyoza skins, you can substitute won ton wrappers.

serving size: 3 pot stickers and about 2 teaspoons dipping sauce
Cal 144
Fat 2.5g
Protein 13g
Carb 16g
Fiber 1g
Sodium 332mg

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
• Dumplings:
• 1 cup sliced shiitake mushroom caps
• 1/2 cup sliced green onions
• 1/4 cup sliced carrot
• 2 tablespoons minced peeled fresh ginger
• 2 tablespoons rice vinegar
• 3 large egg whites, lightly beaten
• 2 cups chopped skinned cooked turkey
• 24 (4-inch) gyoza skins
• 2 teaspoons vegetable oil, divided
• 1/2 cup water, divided

Preparation

Step 1

To prepare dipping sauce, combine first 5 ingredients, stirring well with a whisk.

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.

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.

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.

Wipe pan dry with a paper towel. Repeat procedure with remaining vegetable oil, dumplings, and water. Serve warm with dipping sauce.