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Gyoza with Turkey and Soy Dipping Sauce

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Gyoza with Turkey and Soy Dipping Sauce
  • Prep Time 60 min
  • Total Time 60 min
  • Servings 8
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This Japanese version of a pot sticker gets an update with turkey instead of pork.

Ingredients

Gyoza

2
cups finely chopped Napa cabbage tops
1/4
teaspoon salt
1/4
lb lean (at least 93%) ground turkey
3
cloves garlic, finely chopped
1
scallion, thinly sliced
2
teaspoons packed brown sugar
1
teaspoon white miso paste (shiro miso)
1/2
to 1 teaspoon chili garlic paste
1/2
cup water
24
circular dumpling wrappers
2
teaspoons peanut oil
1/4
cup water

Dipping Sauce

1/4
cup low-sodium soy sauce
3
tablespoons rice vinegar
2
tablespoons packed brown sugar
1
teaspoon fish sauce
1
teaspoon grated gingerroot
1
scallion, sliced diagonally

Directions

  • 1 In large bowl, mix cabbage and salt. Allow to rest 15 minutes. Place cabbage in strainer, and squeeze out excess water.
  • 2 Meanwhile, beat Dipping Sauce ingredients in small bowl with whisk. Set aside.
  • 3 In large bowl, mix turkey, garlic, scallion, 2 teaspoons brown sugar, the miso paste and chili garlic paste. Add drained cabbage, and stir mixture 2 to 3 minutes to soften cabbage and thoroughly combine filling ingredients.
  • 4 Place 1/2 cup water in small bowl. Place 1 teaspoon turkey cabbage mixture in center of 1 dumpling wrapper. Using finger, moisten edge of half of the wrapper, and fold other half over filling. Seal by pinching edges together. If desired, press edges together with fork. Repeat until all wrappers are filled.
  • 5 In 10-inch (regular, not nonstick) skillet, heat 1 teaspoon of the oil over medium heat until hot. Place half of the dumplings in skillet, and cook 3 minutes or until browned on one side. Turn and pour in 2 tablespoons water, and cover pan. Cook about 3 minutes or until all water evaporates and filling is thoroughly cooked. Gently remove from skillet using metal spatula. Repeat with other half of the dumplings, oil and water. Serve with dipping sauce.
Tips  

If serving the gyoza at a party, shred the thicker bottom portion of the Napa cabbage, too, and use it to line the platter for your gyoza.

To make gyoza ahead, stuff and seal, then stack them between dampened paper towels to prevent them from sticking together. Cook just before serving.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
120
(
Calories from Fat
25
)
Daily Value
Total Fat
2 1/2g
4%
(
Saturated Fat
1/2g
3%
,
Trans Fat
0g
)
Cholesterol
15mg
4%
Sodium
460mg
19%
Potassium
135mg
4%
Total Carbohydrate
18g
6%
(
Dietary Fiber
1g
4%
,
Sugars
3g
)
Protein
5g
Daily Value*:
Vitamin A
2%
2%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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