Turkey Pot Stickers

Ingredients

• 0.3 cup carrots sliced
• 0.5 teaspoon sesame oil dark
• 3 large egg whites lightly beaten
• 2 tablespoons ginger fresh minced peeled
• 2  garlic cloves minced
• 0.5 cup green onions sliced
• 2 tablespoons soya sauce low-sodium
• 4 inch gyoza skins 
• 2 tablespoons rice vinegar 
• 1 cup shiitake mushroom caps sliced
• 2 cups skinned turkey cooked chopped
• 2 teaspoons vegetable oil divided
• 0.5 cup water divided
• 2 tablespoons water 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• paper towels
• whisk

Directions

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.
3. Combine mushroom mixture and egg whites in a large bowl; add turkey, stirring until combined.
4. 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.
5. Place dumpling on a baking sheet (cover loosely with a towel to keep from drying). Repeat procedure with remaining skins and turkey mixture.
6. 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.
7. Remove from pan; keep warm.
8. Wipe pan dry with a paper towel. Repeat procedure with remaining vegetable oil, dumplings, and water.
9. Serve warm with dipping sauce.