Turkey Pot Stickers

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.

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

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

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.

Nutritional Information

Calories:

144 (16% from fat)

Fat:

2.5g (sat 0.5g,mono 0.5g,poly 1g)

Protein:

12.7g

Carbohydrate:

16.5g

Fiber:

0.9g

Cholesterol:

30mg

Iron:

1.6mg

Sodium:

332mg

Calcium:

25mg