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.
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
2 cups chopped skinned cooked turkey
24 (4-inch) gyoza skins
2 teaspoons vegetable oil, divided
1/2 cup water, divided
How to Make It
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.
Delicious! One of my most favorite apps. The only bad thing is that you have to cook them to order otherwise they get cold. Company is always impressed by them. If I don't have leftover poultry, I boil chix breasts and make the mixture in a food processor.
My wife and I love these and they are especially fun to make together. We cooked a whole turkey breast with the sole intention of making the pot stickers. My advice is to immediately (at least) double the recipe to make it worth your while.
If you have a little more wiggle room in your diet, you can save some of your turkey juice/drippings and dilute with water 1:4 for a little extra flavor when cooking.
I just made these using Thanksgiving turkey. In the spirit of reusing leftovers, I added mashed yams to the mix instead of egg whites (I never know what to do with the lone yolks). I also had some cilantro hanging around and threw that in too! We make jiaozi (Chinese dumplings) quite a bit so they were a wiz for me to put together. Delish!
I have made these pot stickers every year after Thanksgiving since the recipe came out in 2002. Yes, it is a little work but they are so good. Very different from traditional leftover turkey recipes that many times have a lot of fat. My husband and I eat them for dinner with a salad. I highly recommend trying them.
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