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
- 1 tbsp. ground ginger
- 2 tablespoons rice vinegar
- 1 large egg, beaten
- 2 cups ground turkey, browned
- 24 Wonton Wrappers
- Olive Oil Cooking Spray or 2 tbsp. olive oil, divided
- 1/2 cup water, divided
Preparation
Step 1
For the dipping sauce, whisk first five ingredients together.
For the pot stickers chop mushrooms, onions, & carrot into small pieces. Place the chopped mushrooms, onions and carrots in large bowl and add ground ginger, and vinegar. Stir to combine.. Beat egg in a small bowl and add to the mushroom mixture. Stir in browned turkey meat.
Take a single wonton wrapper (cover remaining wonton wrappers with a towel so they don't dry out.) Spoon about a teaspoon of the turkey mixture onto the center of the wonton wrapper.
Brush water along the edges of the wrapper. Fold in half, pinching edges together to seal. Place folded wrapper on a baking sheet (cover loosely with a towel to keep from drying). Repeat procedure with remaining wrappers and turkey mixture.
Spray a large nonstick skillet with the olive oil cooking spray (or just use 1 tbsp. olive or canola oil) over medium-high heat. Place about 5 or 6 wontons in the skillet. cover and cook 5 minutes or until lightly browned. Turn wontons and add 1/4 cup water. Cover and simmer 5 minutes. Remove from pan keep warm.
Repeat procedure with remaining wontons. Serve warm with dipping sauce.