Turkey Pot Stickers

• 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

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.

dipping sauce, water, rice vinegar, soy sauce, dark sesame oil, garlic, shiitake mushroom, green onions, carrot, fresh ginger, rice vinegar, egg whites, turkey, skins, vegetable oil, water

Taken from www.myrecipes.com/recipe/turkey-pot-stickers (may not work)