One thing that I ALWAYS order when we go out for Asian food is pot stickers. I had never considered making them myself until I saw this easy looking recipe in a Cooking Light special edition magazine that I had in my archives. I was a little intimidated by them but they turned out to be way easier than expected and SO delicious. They tasted just like pot stickers you get at an Asian restaurant….maybe even better!
I found the wonton wrappers in my grocery store’s frozen food section and they worked AWESOME. I am looking forward to using them more often!
Turkey Pot Stickers
Source: Make It Simple: Best of Cooking Light
You can assemble these bite-sized dumplings ahead and cook them just before serving. The food processor quickly chops the filling ingredients. Wonton wrappers can be substituted for gyoza skins.
2 tablespoons water
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1/2 teaspoon dark sesame oil
2 garlic cloves, minced
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 (I just used one whole beaten egg)
2 cups chopped skinned cooked turkey (I used ground turkey that I browned off in a pan and it worked beautifully)
24 (4-inch) gyoza skins (I used wonton wrappers)
2 teaspoons vegetable oil, divided (I needed more oil than this)
1/2 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.
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); IRON 1.6mg; CHOLESTEROL 30mg; CALCIUM 25mg; CARBOHYDRATE 16.5g; SODIUM 332mg; PROTEIN 12.7g; FIBER 0.9g
Cooking Light, NOVEMBER 2002