Turkey Pot Stickers

Ingredients

• 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

Preparation

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.