Dipping sauce:
\n2 T. water
\n2 T. rice vinegar
\n2 T. low-sodium soy sauce
\n1\/2 tsp. dark sesame oil
\n2 garlic cloves, minced<\/p>\n
Dumplings:<\/p>\n
1 cup sliced shiitake mushroom caps
\n1\/2 cup sliced green onions
\n1\/4 cup sliced carrot
\n2 T. minced peeled fresh ginger
\n2 T. rice vinegar
\n3 large egg whites, lightly beaten
\n2 cups chopped skinned cooked turkey
\n24 (4-inch) gyoza skins (or wanton wrappers)
\n2 tsp. vegetable oil, divided
\n1\/2 cup water, divided<\/p>\n
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 T. 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 tsp. 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.<\/p>\n
Yield: 8 servings
\nServing size: 3 pot stickers and about 2 tsp. dipping sauce<\/p>\n
Calories 144<\/p>\n","protected":false},"excerpt":{"rendered":"
Dipping sauce: 2 T. water 2 T. rice vinegar 2 T. low-sodium soy sauce 1\/2 tsp. 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 T. minced peeled fresh ginger 2 T. rice vinegar 3 large egg whites, lightly beaten 2 cups chopped skinned cooked turkey 24 (4-inch) gyoza skins (or wanton wrappers) 2 tsp. vegetable oil, divided 1\/2 cup water, divided To prepare dipping…<\/p>\n