Pot stickers:
1/2 C. dry sherry
1/2 C. water
1/2 oz. dried shiitake mushrooms
3/4 C. finely chopped bok choy (about 1/2 lb.)
1/3 C. chopped green onions
1/4 C. finely chopped water chestnuts
1 T. low-sodium soy sauce
1 tsp. salt
2 tsp. minced peeled fresh ginger
2 tsp. grated lemon rind
1 tsp. dark sesame oil
Dash of hot sauce
1/2 lb. ground chicken or turkey
24 wonton wrappers
2 T. cornstarch
1/4 C. vegetable oil, divided
1 C. water, divided

Sauce:
5 T. mirin (sweet rice wine)
1/4 C. low-sodium soy sauce
1/4 C. seasoned rice vinegar
3 T. chopped green onions
1 tsp. chile paste with garlic

To prepare pot stickers, bring sherry and 1/2 C. water to a boil in a small saucepan. Remove from heat; add mushrooms. Cover and let stand 30 minutes or until mushrooms are tender. Drain and discard liquid. Finely chop mushrooms. Combine mushrooms, bok choy, and the next 9 ingredients (bok choy through chicken), stirring well. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 1/2 tsp. chicken mixture into center of each wrapper. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal. Bring the remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place pot stickers on a large baking sheet sprinkled with cornstarch. Heat 2 T. oil in a large nonstick skillet over medium-high heat. Add half of pot stickers; cook 2 minutes or until bottoms are golden brown. Carefully add 1/2 C. water to pan; cover and cook 4 minutes. Uncover and cook 3 minutes or until liquid evaporates. Repeat procedure with remaining 2 T. oil, pot stickers, and 1/2 C. water. To prepare sauce, combine mirin and the remaining ingredients. Serve with the pot stickers.

Yield: 12 servings
Serving size: 2 pot stickers and about 2 tsp. sauce

Calories: 196
Fat: 4.2g
Fiber: 2.6g