Cook The Book: Potsticker Dumplings

• 1/2 cup soy sauce
• 1 teaspoon rice vinegar
• 1/2 teaspoon toasted sesame oil
• 2 teaspoons sugar
• 1 whole scallion, trimmed and sliced
• 1 hot green chile, thinly sliced
• 2 tablespoons water
• 1/2 pound ground turkey, chicken, or pork (if using poultry, add 1 teaspoon of peanut oil to the mixture)
• 1 cup finely chopped bok choy
• 1/2 teaspoon minced peeled fresh ginger
• 1 small garlic clove, minced
• 1 teaspoon soy sauce
• 1/2 teaspoon sesame oil
• 1/2 teaspoon coarse salt
• 1 large egg white
• 36 dumpling wrappers
• Peanut oil, for frying

1. In a small bowl, combine all ingredients for the dipping sauce. Set aside.
2. In a medium bowl, mix together the turkey, bok choy, ginger, garlic, soy sauce, sesame oil, and salt. Stir in the egg white.
3. Working with six at a time, lay down the dumpling wrappers on a work surface. Spoon 1 tablespoon of filling onto each one. Lightly wet the edge of each wrapper with water. Fold the dough over and pinch around the edges. This is easiest done by picking up each dumpling and pinching the edges with the thumb and forefinger. Place on a baking sheet and cover with plastic wrap to keep the dumplings from drying out. Repeat until all filling is used. (Freeze any dumplings that will not be cooked immediately. After they are frozen, transfer them to resealable plastic bags or wrap in plastic.)

soy sauce, rice vinegar, sesame oil, sugar, scallion, green chile, water, ground turkey, bok choy, fresh ginger, garlic, soy sauce, sesame oil, coarse salt, egg white, wrappers, peanut oil

Taken from www.seriouseats.com/recipes/2010/02/potsticker-dumplings-chinese-asian-recipe.html (may not work)