Thursday, July 30, 2009

Sticky Pot, on purpose!

I have been going through my new cooking light cookbook trying new things as I go. Yesterday's adventure was Turkey Pot stickers. Very yummy, very simple. I'm still working on my dipping sauce.... but this one was good in a pinch :)

Here's to you and your culinary adventures, friend. Cheers!

Turkey Pot Stickers
Serves 3-4

1 cup sliced shiitake mushroom caps or baby portabella slices
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

Sauce: this so not traditional, but so tasty....

1 TBS cocktail sauce
1 green onion, sliced
1/8 cup lime juice
1/8 cup rice vinegar
1 clove garlic
1 scant TBS sugar
1/2 tsp ground ginger
1/2 tsp reduced sodium soy sauce
fresh cracked pepper

To prepare sauce: whisk all ingredients together. Allow to sit 30 minutes to let flavors blend.

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.

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