Potstickers with Turkey and Bok Choy

This dish can be served as appetizer or double it up for a main meal.

½ lb ground turkey or chicken
1 cup bok choy, finely chopped
½ tsp. fresh ginger, peeled and minced
1 clove garlic, minced
1 tsp. soy sauce
½ tsp. sesame oil
½ tsp. coarse sea salt
1 large egg white
36 wonton wrappers
peanut oil, for frying

1 recipe Soy and Vinegar Dipping Sauce

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 tsp. 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.

To cook the dumplings, heat a large skillet and swirl some oil around to coat the pan. Add a single layer of pot stickers. Cook for 2-3 minutes (2 minutes longer if frozen), until they begin to turn golden on the underside. Don't move them. Add ¼ 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.

Makes 36.