| rdfs:comment | - Turkey Pot Stickers - 16.5g Carbs, 0.9g Fiber From: Cooking Light, NOVEMBER 2002 Dim sum, a popular dining tradition in China's Canton province, consists of many small dishes, including bite-sized dumplings like these. You can assemble these ahead and cook them just before serving. If you can't find gyoza skins, you can substitute won ton wrappers. --Dipping sauce: 2 Tbsp water 2 Tbsp rice vinegar 2 Tbsp low-sodium soy sauce 1/2 tsp dark sesame oil 2 garlic cloves, minced To prepare dipping sauce, combine first 5 ingredients, stirring well with a whisk. Dwight D. Eisenhower
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| abstract | - Turkey Pot Stickers - 16.5g Carbs, 0.9g Fiber From: Cooking Light, NOVEMBER 2002 Dim sum, a popular dining tradition in China's Canton province, consists of many small dishes, including bite-sized dumplings like these. You can assemble these ahead and cook them just before serving. If you can't find gyoza skins, you can substitute won ton wrappers. --Dipping sauce: 2 Tbsp water 2 Tbsp rice vinegar 2 Tbsp low-sodium soy sauce 1/2 tsp 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 Tbsp minced peeled fresh ginger 2 Tbsp rice vinegar 3 large egg whites, lightly beaten 2 cups chopped skinned cooked turkey 24 (4-inch) gyoza skins 2 tsp vegetable oil, divided 1/2 cup water, divided To prepare dipping sauce, combine first 5 ingredients, stirring well with a whisk. 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. 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. 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. Wipe pan dry with a paper towel. Repeat procedure with remaining vegetable oil, dumplings, and water. Serve warm with dipping sauce. Yield: 8 servings Serving size: 3 pot stickers and about 2 teaspoons dipping sauce) Nutrition per Serving: 144 Calories, 16% from fat, 2.5 Fat, 0.5g Sat, 0.5g Mono, 1g Poly. 12.7g Protein, 30mg Cholesterol, 25mg Calcium, 332mg Sodium, 16.5g Carbs, 0.9g Fiber, 1.6g Iron What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog......
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* Dwight D. Eisenhower
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