Pot stickers:
\n1\/2 C. dry sherry
\n1\/2 C. water
\n1\/2 oz. dried shiitake mushrooms
\n3\/4 C. finely chopped bok choy (about 1\/2 lb.)
\n1\/3 C. chopped green onions
\n1\/4 C. finely chopped water chestnuts
\n1 T. low-sodium soy sauce
\n1 tsp. salt
\n2 tsp. minced peeled fresh ginger
\n2 tsp. grated lemon rind
\n1 tsp. dark sesame oil
\nDash of hot sauce
\n1\/2 lb. ground chicken or turkey
\n24 wonton wrappers
\n2 T. cornstarch
\n1\/4 C. vegetable oil, divided
\n1 C. water, divided<\/p>\n
Sauce:
\n5 T. mirin (sweet rice wine)
\n1\/4 C. low-sodium soy sauce
\n1\/4 C. seasoned rice vinegar
\n3 T. chopped green onions
\n1 tsp. chile paste with garlic<\/p>\n
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.<\/p>\n
Yield: 12 servings
\nServing size: 2 pot stickers and about 2 tsp. sauce<\/p>\n
Calories: 196
\nFat: 4.2g
\nFiber: 2.6g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n