Turkey-mushroom potstickers with dipping sauce
2
Points®
Total time: 28 min • Prep: 18 min • Cook: 10 min • Serves: 25 • Difficulty: Easy
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
⅓ cup(s)
Water
3 Tbsp, cold
Fish sauce
1 Tbsp, (nam pla)
Sugar
1 Tbsp
Scallions
1 medium, finely chopped
Crushed red pepper flakes
⅛ tsp, or to taste
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
6 medium, stems discarded, caps finely chopped
Egg whites
1 large
Cilantro
2 Tbsp, fresh, finely chopped
Less sodium soy sauce
2 Tbsp
Dark sesame oil
2 tsp
Cornstarch
1 tsp
Black pepper
⅛ tsp, freshly ground
Wonton wrapper
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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