We are pleased to announce that as of March 4, 2025, an updated Rich Text Editor has been introduced in the MyFitnessPal Community. To learn more about the changes, please click here. We look forward to sharing this new feature with you!
Turkey Pot Stickers - Cooking Light
A good recipe for leftover turkey!!
Turkey Pot Stickers
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.
Yield
8 servings (serving size: 3 pot stickers and about 2 teaspoons dipping sauce)
Ingredients
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
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
Preparation
To prepare dipping sauce, combine first 5 ingredients, stirring well with a whisk.
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.
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.
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.
Wipe pan dry with a paper towel. Repeat procedure with remaining vegetable oil, dumplings, and water. Serve warm with dipping sauce.
Nutritional Information
Calories:144 (16% from fat)
Fat:2.5g (sat 0.5g,mono 0.5g,poly 1g)
Protein:12.7g
Carbohydrate:16.5g
Fiber:0.9g
Cholesterol:30mg
Iron:1.6mg
Sodium:332mg
Calcium:25mg
Cooking Light, NOVEMBER 2002
Turkey Pot Stickers
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.
Yield
8 servings (serving size: 3 pot stickers and about 2 teaspoons dipping sauce)
Ingredients
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
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
Preparation
To prepare dipping sauce, combine first 5 ingredients, stirring well with a whisk.
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.
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.
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.
Wipe pan dry with a paper towel. Repeat procedure with remaining vegetable oil, dumplings, and water. Serve warm with dipping sauce.
Nutritional Information
Calories:144 (16% from fat)
Fat:2.5g (sat 0.5g,mono 0.5g,poly 1g)
Protein:12.7g
Carbohydrate:16.5g
Fiber:0.9g
Cholesterol:30mg
Iron:1.6mg
Sodium:332mg
Calcium:25mg
Cooking Light, NOVEMBER 2002
0
Replies
-
A good recipe for leftover turkey!!
Turkey Pot Stickers
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.
Yield
8 servings (serving size: 3 pot stickers and about 2 teaspoons dipping sauce)
Ingredients
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
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
Preparation
To prepare dipping sauce, combine first 5 ingredients, stirring well with a whisk.
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.
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.
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.
Wipe pan dry with a paper towel. Repeat procedure with remaining vegetable oil, dumplings, and water. Serve warm with dipping sauce.
Nutritional Information
Calories:144 (16% from fat)
Fat:2.5g (sat 0.5g,mono 0.5g,poly 1g)
Protein:12.7g
Carbohydrate:16.5g
Fiber:0.9g
Cholesterol:30mg
Iron:1.6mg
Sodium:332mg
Calcium:25mg
Cooking Light, NOVEMBER 2002 0 -
A good recipe for leftover turkey!!
Turkey Pot Stickers
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.
Yield
8 servings (serving size: 3 pot stickers and about 2 teaspoons dipping sauce)
Ingredients
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
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
Preparation
To prepare dipping sauce, combine first 5 ingredients, stirring well with a whisk.
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.
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.
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.
Wipe pan dry with a paper towel. Repeat procedure with remaining vegetable oil, dumplings, and water. Serve warm with dipping sauce.
Nutritional Information
Calories:144 (16% from fat)
Fat:2.5g (sat 0.5g,mono 0.5g,poly 1g)
Protein:12.7g
Carbohydrate:16.5g
Fiber:0.9g
Cholesterol:30mg
Iron:1.6mg
Sodium:332mg
Calcium:25mg
Cooking Light, NOVEMBER 2002
We must be on the same wave lengh today.....I was just looking at this recipe about 1 hour ago....Love me some potstickers.......:bigsmile:
BTW...you have me hooked on the Cooking Light website.!0 -
[/quote]
We must be on the same wave lengh today.....I was just looking at this recipe about 1 hour ago....Love me some potstickers.......:bigsmile:
BTW...you have me hooked on the Cooking Light website.!
[/quote]
I think we are! LOL I do love Cooking Light! It definitely makes eating healthiere a lot easier!0
This discussion has been closed.
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 394.4K Introduce Yourself
- 43.5K Getting Started
- 259.7K Health and Weight Loss
- 176.1K Food and Nutrition
- 47.3K Recipes
- 232.7K Fitness and Exercise
- 392 Sleep, Mindfulness and Overall Wellness
- 6.4K Goal: Maintaining Weight
- 8.6K Goal: Gaining Weight and Body Building
- 153.1K Motivation and Support
- 8.1K Challenges
- 1.3K Debate Club
- 96.3K Chit-Chat
- 2.5K Fun and Games
- 4K MyFitnessPal Information
- 23 News and Announcements
- 930 Feature Suggestions and Ideas
- 2.3K MyFitnessPal Tech Support Questions