1/2 lb. ground turkey
1 cup shredded blanched cabbage ( I used green) To blanch: boil some water and add your shredded cabbage to water for 1 minute. Take out with tongs and lay on paper towels to cool.
1/4 cup grated carrots
1 tablespoon soy sauce
1/4 teaspoon ginger powder
salt and pepper
won ton wrappers
1 cup instant brown rice
2 scrambled egg whites or eggs
1/4 cup diced steamed carrots
1. Mix your ground turkey, blanched cabbage, carrots, ginger, soy sauce and salt and pepper. Boil about 3 inches of water in a big pot. Assemble your pot stickers by putting about 1 teaspoon of mixture into the center of won ton wrapper. Wet the edges and fold and press.
2 After your pot stickers are ready place a colander into pot with water. Lay a few large cabbage leaves onto colander. This keeps the pot stickers from sticking to the colander. Lay as many as you can with out over lapping or touching. These babies will stick together and you don't want that :) Place lid on pot and steam for about 10 minutes. Repeat until all you pot stickers are cooked.
3. While your pot stickers are cooking prepare fried rice. Boil 1 cup of water and add 1 chicken bouillon cube to it. When boiling add rice and cook for 10 minutes on med/low. In last couple of minutes add peas and carrots. Right before serving gently fold in scrabbled eggs. Season with salt and pepper. Serve this yummy meal with steamed broccoli or steamed snap peas and this quick dipping sauce!
Sauce: Mix 3 tablespoons soy sauce, 1 teaspoon spicy mustard and 2 teaspoons rice or white vinegar together and dip!