Turkey-Mushroom Potstickers

My family loves these potstickers and have no idea that it is "diet food"

Turkey-Mushroom Potstickers

What you need:


1 scallion, finely chopped
1 cup finely chopped Napa or Savoy cabbage
2 cups boiling water
1/2 pound ground skinless lean turkey breast
6 shiitake mushrooms, stems discarded, caps finely chopped
1 egg white
2 tablespoon finely chopped fresh cilantro
2 tablespoon of reduced-sodium soy sauce
2 teaspoons Asian (dark) sesame oil
1 teaspoon cornstarch
50 (3 to 31/2 inch) wonton wrappers

1. 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,groung pepper, and scallion in a bowl until blended.
2.Line a baking sheet with parchment papper. Place 10 wrappers on the counter( keep the other wrappers covered) place a rounded teaspoon of the mixture in the center of the wrap and wet the edges with water and fold the wrapper in half pressing the edge closed. Repeat with the remaining wrappers
3. Spray a large nonstick skillet with cooking spray and set over medium heat. Put wontons in the skillet( how ever many will fit) Cook until golden brown 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 to keep warm. Repeat with the remaining dumplings and 1/4 cup cold water.

Per serving: 2 dumplings: 66 cal, 1g fat, 0g Sat Fat, 0g Trans Fat, 14mg Chol, 82 mg Sod, 10g Carb, 0g Fib, 4g Prot, 8 mg Calc.

Hope you guys enjoy them!!! Cooking times may vary depending on your stove.