Turkey Dumplings with Vinegar Sauce
(makes about 50 dumplings)
| 1 | pound (480 g) ground turkey breast |
| 2 | tablespoons (30 ml) reduced-sodium soy sauce |
| 1 | teaspoon (5 ml) dark sesame oil |
| 1 | tablespoon (15 ml) grated fresh peeled ginger |
| 5 | ounces (150 g) shredded green cabbage |
| 50 | 3-inch (7.5 cm) won ton skins, rounded (see introduction) |
| Chinese cabbage leaves (if steaming the dumplings) |
| 1/4 | cup (60 ml) balsamic vinegar |
| 2 | tablespoons (30 ml) reduced-sodium soy sauce |
| 3 | tablespoons (45 ml) water |
| 1 | tablespoon (15 ml) julienned fresh ginger |
- In a bowl combine the ground turkey, soy sauce, oil, ginger, and cabbage. Place a very scant tablespoon (15 ml) of the turkey mixture in the middle of a won ton skin. Wet half of the rim with water and close. Pleat the rim and place on waxed paper, not allowing the dumplings to touch. Repeat the procedure until all of the dumplings are made.
- Boil the dumplings or steam them. If you boil, they are done when they rise to the top of the pot. If you steam them, make sure you place them on cabbage leaves so they do not stick to the steamer. Steaming will take about 8 to 10 minutes.
- To make vinegar sauce, combine the vinegar, soy sauce, water, and ginger in a small bowl.
- To serve, dip the dumplings in vinegar sauce.
| Per 3-dumpling serving: | 111 calories (8% calories from fat), 9 g protein, 1 g total fat (0.2 g saturated fat), 16 g carbohydrates, 1 g dietary fiber, 21 mg cholesterol, 106 mg potassium, 175 mg sodium |
| Diabetic exchanges: | 1 very lean protein, 1 carbohydrate (bread/starch) |
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