Turkey Pot Stickers

Name: Turkey Pot Stickers
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

17 ingredients

5 steps

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

Directions

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.