12 tablespoons wood ear mushrooms ¼ pound ground lean pork ¼ pound ground turkey 2 green onions, chopped ½ cup water chestnuts, finely chopped ¼ cup chopped shiitake mushrooms, finely chopped ½ tablespoon minced fresh ginger 1½ tablespoons light soy sauce ½ tablespoon toasted sesame oil ½ tablespoon dry sherry ¼ teaspoon kosher salt ⅛ teaspoon freshly ground black pepper 50 wonton wrappers 2 teaspoons vegetable or peanut oil water
Nutritional information per serving: Calories 36 (27% from fat) • carb. 5g • pro. 2g • fat 1g • sat. fat 0g • chol. 3mg • sod. 63mg • calc. 5mg • fiber 0g
Soak wood ear mushrooms in 1 cup boiling water for 30 minutes; drain and chop finely. Combine pork, turkey, green onions, water chestnuts, shiitakes and ginger in a medium bowl. Season with soy, sesame oil, sherry, salt and pepper; mix filling ingredients well. Place wonton skins on flat surface with one point facing north (away from you). Dampen the edges with a bit of water. Place 1 teaspoon filling in center; fold bottom point up, making a triangle. Either crimp all edges like a pleat or fold up the 2 end points, and pinch to seal. Preheat Cuisinart™ Electric Skillet to 300°F and add 1 teaspoon oil; swirl to coat bottom of Skillet. Place half the batch (about 25) pot stickers in a single layer. Cook for 3-4 minutes or until one side is browned. Add 1 cup water; cover Skillet. Bring to a boil, then reduce heat to 200°F. Cook 8-10 minutes or until water has evaporated, and pot sticker dough is tender. Serve with dipping sauce (recipes listed under Sauces and Dressings).