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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Dim sum, a popular dining tradition in China's Canton province, consists of many small dishes, including bite-sized dumplings like these. You can assemble these ahead and cook them just before serving. If you can't find gyoza skins, you can substitute won ton wrappers. Ingredients:
2 tablespoons water |
2 tablespoons rice vinegar |
2 tablespoons low-sodium soy sauce |
1/2 teaspoon dark sesame oil |
2 garlic cloves, minced |
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 |
Directions:
1. To prepare dipping sauce, combine first 5 ingredients, stirring well with a whisk.
2. 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.
3. 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.
4. 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.
5. 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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