View Full Version : Turkey Pot Stickers

November 22nd, 2007, 07:47 PM
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.
<!-- RECIPE DETAILS --><!-- RECIPE INGREDIENTS --><?XML:NAMESPACE PREFIX = CORE /><CORE:IFNOTEQUAL ? object1="<%= amount.trim() %> object2="> </CORE:IFNOTEQUAL>Dipping sauce:
<CORE:IFNOTEQUAL ? object1="<%= amount.trim() %> object2=">2 </CORE:IFNOTEQUAL>tablespoons water
<CORE:IFNOTEQUAL ? object1="<%= amount.trim() %> object2=">2 </CORE:IFNOTEQUAL>tablespoons rice vinegar
<CORE:IFNOTEQUAL ? object1="<%= amount.trim() %> object2=">2 </CORE:IFNOTEQUAL>tablespoons low-sodium soy sauce
<CORE:IFNOTEQUAL ? object1="<%= amount.trim() %> object2=">1/2 </CORE:IFNOTEQUAL>teaspoon dark sesame oil
<CORE:IFNOTEQUAL ? object1="<%= amount.trim() %> object2=">2 </CORE:IFNOTEQUAL>garlic cloves, minced
<CORE:IFNOTEQUAL ? object1="<%= amount.trim() %> object2="> </CORE:IFNOTEQUAL>
<CORE:IFNOTEQUAL ? object1="<%= amount.trim() %> object2=">1 </CORE:IFNOTEQUAL>cup sliced shiitake mushroom caps
<CORE:IFNOTEQUAL ? object1="<%= amount.trim() %> object2=">1/2 </CORE:IFNOTEQUAL>cup sliced green onions
<CORE:IFNOTEQUAL ? object1="<%= amount.trim() %> object2=">1/4 </CORE:IFNOTEQUAL>cup sliced carrot
<CORE:IFNOTEQUAL ? object1="<%= amount.trim() %> object2=">2 </CORE:IFNOTEQUAL>tablespoons minced peeled fresh ginger
<CORE:IFNOTEQUAL ? object1="<%= amount.trim() %> object2=">2 </CORE:IFNOTEQUAL>tablespoons rice vinegar
<CORE:IFNOTEQUAL ? object1="<%= amount.trim() %> object2=">3 </CORE:IFNOTEQUAL>large egg whites, lightly beaten
<CORE:IFNOTEQUAL ? object1="<%= amount.trim() %> object2=">2 </CORE:IFNOTEQUAL>cups chopped skinned cooked turkey
<CORE:IFNOTEQUAL ? object1="<%= amount.trim() %> object2=">24 </CORE:IFNOTEQUAL>(4-inch) gyoza skins
<CORE:IFNOTEQUAL ? object1="<%= amount.trim() %> object2=">2 </CORE:IFNOTEQUAL>teaspoons vegetable oil, divided
<CORE:IFNOTEQUAL ? object1="<%= amount.trim() %> object2=">1/2 </CORE:IFNOTEQUAL>cup water, divided
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.

<!-- RECIPE SERVINGS -->Yield: 8 servings (serving size: 3 pot stickers and about 2 teaspoons dipping sauce)

CALORIES 144(16% from fat); FAT 2.5g (sat 0.5g,mono 0.5g,poly 1g); PROTEIN 12.7g; CHOLESTEROL 30mg; CALCIUM 25mg; SODIUM 332mg; FIBER 0.9g; IRON 1.6mg; CARBOHYDRATE 16.5g