Turkey and bok choy dumplings
Uncooked bok choy
3 cup(s), baby, thinly sliced
1½ tsp, peeled and grated
2 medium clove(s), minced
Uncooked 99% fat-free ground turkey breast
Round wonton wrappers
24 item(s), or gyoza wrappers
Uncooked cabbage (all varieties)
4 oz, 8 large Napa cabbage leaves
Low sodium soy sauce
Toasted sesame oil
1 Tbsp, thinly sliced
- Heat a large nonstick skillet over medium heat. Spray pan with cooking spray and add bok choy; cook 1 minute. Add ginger and garlic; cook, stirring frequently, for 2 minutes or until bok choy is wilted. Remove from heat and stir in salt and pepper. Spread onto a plate to cool quickly.
- Add turkey to filling, stirring well to combine. Working with 1 wrapper at a time (cover remaining wrappers to prevent drying), place wrapper on a work surface, starchier side up. Moisten edge of wrapper with wet fingers. Spoon about 1 scant tablespoon of filling into center of wrapper, flattening slightly. Fold wrapper over filling without sealing edges. Starting at left side, fold top edge of wrapper into small pleats, pressing to seal onto back edge of wrapper. Place dumpling on a baking sheet lined with plastic wrap sprayed with cooking spray. Cover with a damp towel or paper towel to prevent drying. Repeat with remaining filling and wrappers.
- Line each tier of a 2-tiered bamboo steamer with 4 Napa cabbage leaves, or alternately use a metal vegetable steamer coated with cooking spray. Arrange 12 dumplings over leaves in each basket, leaving space between. Cover with steamer lid.
- Add water to a large skillet to a depth of 1 inch; bring to a boil. Plae steamer in pan; steam until filling is cooked through, 6 to 8 minutes.
- Meanwhile, combine soy sauce, water, vinegar, sesame oil, and scallions. Serve sauce with dumplings.
- Serving size: 3 dumplings and about 1 tablespoon sauce