Monday, December 19, 2011

Monday Recipes . . .Turkey and Mushroom Potstickers

I have made it my mission to reduce the amount of food we waste.  Sometimes that means finding creative solutions to my "over purchasing"!  This recipe came as a result of my grabbing two bags of enoki mushrooms from the Asian market (they are just so appealing) and wanting to use up some scallions and baby carrots that were starting to turn soft in the fridge. 
Enoki mushrooms - so very cute
and yummy, too!
1/2 lb ground turkey
1 bunch of enoki mushrooms (1 cup of any other kind julienned)
6 shredded baby carrots (more or less to taste)
6 scallions - sliced thinly (save green parts for the sauce)
1/2 teaspoons of red pepper flakes
2 teaspoons of garlic powder
2 teaspoons of onion powder
1/2 teaspoons sesame oil
2 teaspoons sesame seeds
3 tablespoons low sodium soy sauce
1 package of won ton wrappers (I used the round ones)

1/4 cup mirin (sweet Japanese rice wine)
2 teaspoons of brown sugar
1/4 cup low sodium soy sauce
1/2 teaspoon of sesame oil
2 teaspoons of sesame seeds
1/2 teaspoon chili oil

Mix all sauce ingredients and set aside.
To prepare the pot stickers, mix all ingredients together (except the won ton wrappers). Add a small amount to the center of a wrapper and moisten the edges with a finger dipped in water.  Pinch the wrappers together, removing all the air from inside.  This process is easy but time consuming.  When you've finished, add 2 teaspoons of vegetable oil to a pan and cook 6 -7 at a time over medium high heat until the bottoms are well browned.  Carefully add 1/2 cup of water and cover.  Allows pot stickers to steam for 2 minutes.  Remove cover and continue cooking until water has evaporated.  Serve warm with dipping sauce.

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