Serves: 15
Total Calories: 307

1 pound ground turkey
1 large egg
3/4 cup fresh shitake cap mushrooms, finely chopped
3/4 cup napa cabbage, chopped
1/2 cup water chestnut, chopped
1/2 cup green onion, finely sliced
1 tablespoon cornstarch
2 teaspoons fresh ginger, grated
1/4 cup soy sauce (to taste)
1 tablespoon oyster sauce
2 tablespoons dry white wine or gin
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon white pepper
60 goyza, pot sticker or wonton wrappers
3 to 6 tablespoons oils
rice vinegar
chili oil

In a medium bowl, combine turkey, egg, mushroom, cabbage, chestnuts, green onions, cornstarch, ginger, about 3 Tbs. soy sauce, oyster sauce, wine, salt, vinegar, sugar, and pepper. Mix by hand, until well blended.

Fill a small bowl or custard cup with water. Place one wrapper on a flat surface and cover remaining wrappers with plastic wrap or in a sealable container with the lid, to keep from drying out and to keep soft and pliable. Place 3/4 to 1 Tbs. filling into the center of a wrapper. With your fingers, moisten the edge of the wrapper all the way around the wrapper. Fold the wrapper over the filling and pinch only in the center above the filling, on the edge. On the front side of the dumpling, make 2 pleats on each side of the center, pressing all edges to seal. Set dumpling seam side up, on a lightly floured cookie sheet, then gently curve ends to form a crescent shape. Cover with plastic wrap to keep from drying out while filling remaining dumplings.

To cook dumplings, heat a 10-inch or 12-inch cast iron skillet or Dutch oven over medium heat. When hot, add 2 to 3 Tbs. oil and spread across bottom. Set about 12 dumplings into pan or Dutch oven in a single layer. Fry dumplings for 3 to 5 minutes or until bottoms are light to medium brown. Add 1/2 cup water to pan or Dutch oven and cover tightly. Reduce heat to medium low and continue cooking until liquid is about gone, 4 to 6 minutes (10 to 12 minutes frozen). Filling should no longer be pink. Uncover and continue cooking until all liquid has evaporated.

Remove dumplings using a large spatula, serve with soy sauce, rice vinegar, and chili oil for dipping sauces.

Nutritional Facts:

Serves: 15
Total Calories: 307
Calories from Fat: 129

More Recipes from the Cast Iron Covered Wagon Cookin' -Appetizers Cookbook:
Appetizer Sized Chicken Quesadillas
Debbie's Pot Stickers
No-Fry Buffalo Style Wangs
Pheasant Stuffed Jalapeno Poppers
Scottish Eggs
Teriyaki Chicken Skewers
Teriyaki Chicken Wings