Turkey-mushroom potstickers with dipping sauce

2
2
2
Smartpoints value per serving
Total Time
28 min
Prep
18 min
Cook
10 min
Serves
25
Difficulty
Moderate
These classic dumplings are a cinch to make using wonton wrappers. They can be filled and shaped ahead of time (without cooking them), then covered and refrigerated overnight or frozen for up to 3 months. Making the filling and steaming the potstickers doesn't take long. The most time consuming element in this recipe is filling and sealing all of the dumplings. Ask a friend or family member to help, and it'll be less work and more fun than doing it solo. The results are delicious and worth the effort. The ground turkey and mushrooms flavored with lime, cilantro, and toasted sesame oil cannot be beat.

Ingredients

fresh lime juice

cup(s)

water

3 Tbsp, cold

fish sauce

1 Tbsp, (nam pla)

sugar

1 Tbsp

uncooked scallion(s)

1 medium, finely chopped

crushed red pepper flakes

tsp, or to taste

uncooked cabbage (all varieties)

1 cup(s), chopped, napa or savoy varieties

hot water

2 cup(s), boiling

uncooked extra lean ground turkey breast

½ pound(s)

dried shiitake mushroom(s)

6 medium, stems discarded, caps finely chopped

egg white(s)

1 large

cilantro

2 Tbsp, fresh, finely chopped

low sodium soy sauce

2 Tbsp

dark sesame oil

2 tsp

cornstarch

1 tsp

black pepper

tsp, freshly ground

wonton wrapper(s)

50 item(s), round shape

Instructions

  1. To make the dipping sauce, combine the lime juice, 3 tbsp cold water, the fish sauce, sugar, half of scallion, and the crushed red pepper in a small bowl.
  2. Put the cabbage into a strainer. Slowly pour the boiling water over the cabbage. When the cabbage is cool enough to handle, squeeze out the excess water. Combine the cabbage, turkey, mushrooms, egg white, cilantro, soy sauce, oil, cornstarch, ground pepper, and the remaining half scallion in a bowl until blended.
  3. Line a baking sheet with parchment paper. To make the dumplings, place 10 wrappers on a work surface (keep the remaining wrappers covered with a damp paper towel so they don't dry out) and place 1 rounded measuring tsp of the cabbage mixture in the center of each wrapper. Lightly brush the edges of the wrappers with water. Fold the wrappers in half and press the edges together to seal. Place the dumplings on the baking sheet and cover with plastic wrap. Repeat with the remaining wrappers and filling, making a total of 50 dumplings.
  4. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Arrange half of the dumplings in the skillet. Cook until golden on the bottom, about 2 minutes. Add 1⁄4 cup cold water. Reduce the heat and steam, covered, until cooked through, about 4 minutes. Uncover and cook until the water evaporates, about 4 minutes longer. Transfer the dumplings to a baking sheet and keep warm. Repeat with the remaining dumplings and 1⁄4 cup more cold water. Serve the dumplings with the dipping sauce. Yields 2 dumplings with 1 tsp dipping sauce per serving.

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