1/2 lb. ground turkey, chicken, or pork (if using poultry, add 1 tsp. peanut oil to 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
Instructions
In a small bowl, combine all ingredients for the dipping sauce.
Set aside.
In a medium bowl, mix together the turkey, bok choy, ginger,
garlic, soy sauce, sesame oil, and salt. Stir in the egg white.
Working with 6 at a time, lay down the dumpling wrappers
on a work surface. Spoon 1 teaspoon 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 around the
edges with 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 a resealable plastic bag or
wrap in plastic.)
To cook the dumplings, heat a large skillet and swirl some
peanut oil around to coat the pan. Add a single layer of pot
stickers. Cook for 2 to 3 minutes (2 minutes longer if
frozen), until they begin to turn golden on the underside.
Don't move them. Add 1/4 cup of water to the pan and
cover immediately. Cook for 5 minutes, or until the meat is
cooked through and the dumplings release from the pan.
Serve immediately with the dipping sauce.
Originally Submitted
1/23/2013
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