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Turkey Pot Stickers

Randy Mayor; Melanie J. Clarke
Yield 8 servings (serving size: 3 pot stickers and about 2 teaspoons dipping sauce)
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.


  • Dipping sauce:
  • 2 tablespoons water
  • 2 tablespoons rice vinegar
  • 2 tablespoons low-sodium soy sauce
  • 1/2 teaspoon 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 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

Nutrition Information

  • calories 144
  • caloriesfromfat 16 %
  • fat 2.5 g
  • satfat 0.5 g
  • monofat 0.5 g
  • polyfat 1 g
  • protein 12.7 g
  • carbohydrate 16.5 g
  • fiber 0.9 g
  • cholesterol 30 mg
  • iron 1.6 mg
  • sodium 332 mg
  • calcium 25 mg

How to Make It

  1. To prepare dipping sauce, combine first 5 ingredients, stirring well with a whisk.

  2. 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.

  3. 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.

  4. 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.

  5. Wipe pan dry with a paper towel. Repeat procedure with remaining vegetable oil, dumplings, and water. Serve warm with dipping sauce.