3 points\/3 stickers + sauce<\/p>\n
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<\/p>\n
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<\/p>\n
To prepare dipping sauce, combine first 5 ingredients, stirring well with a whisk.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
Wipe pan dry with a paper towel. Repeat procedure with remaining vegetable oil, dumplings, and water. Serve warm with dipping sauce.<\/p>\n
Yield:\u00a0 8 servings (serving size: 3 pot stickers and about 2 teaspoons dipping sauce)<\/p>\n
\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"
3 points\/3 stickers + sauce Dipping sauce:2 tablespoons water2 tablespoons rice vinegar2 tablespoons low-sodium soy sauce1\/2 teaspoon dark sesame oil2 garlic cloves, minced Dumplings:1 cup sliced shiitake mushroom caps1\/2 cup sliced green onions1\/4 cup sliced carrot2 tablespoons minced peeled fresh ginger2 tablespoons rice vinegar3 large egg whites, lightly beaten2 cups chopped skinned cooked turkey24 (4-inch) … <\/p>\n