Food & Cooking Recipes Appetizers Doughless Pot Stickers Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 12 Yield: 24 Ground turkey replaces the typical pork filling in these "dumplings." Look for a package that's 92 percent lean, which is more flavorful and juicy than extra-lean meat but still healthy. Ingredients ¼ cup reduced-sodium soy sauce 3 tablespoons rice vinegar (not seasoned) 1 tablespoon toasted-sesame oil 3 small Thai chiles, 2 thinly sliced and 1 finely chopped 1 tablespoon finely grated fresh ginger 1 large garlic clove, finely grated 2 large scallions, 1 finely chopped and 1 thinly sliced on the bias 1 pound ground turkey (92 percent lean) 6 ounces shiitake mushrooms, stemmed and cleaned, caps thinly sliced 24 Boston lettuce leaves (from 2 heads; large leaves halved) Directions Stir together 3 tablespoons soy sauce, 3 tablespoons water, vinegar, 1 teaspoon sesame oil, and sliced chiles in a small bowl. Heat broiler. Mix together 1 1/2 teaspoons soy sauce, the ginger, garlic, and the chopped scallion and chile in a medium bowl. Mix in turkey until just combined. Form mixture into 24 balls, dipping hands in water if needed to prevent sticking. Brush meatballs with 1 teaspoon sesame oil on a baking sheet. Broil 8 inches from heat source until golden brown and cooked through, 5 to 7 minutes. Meanwhile, heat remaining teaspoon sesame oil in a large nonstick skillet over medium-high heat. Cook mushrooms until just starting to brown, about 2 minutes. Reduce heat to medium. Cook, covered, until tender, about 3 minutes more. Add remaining 1 1/2 teaspoons soy sauce. Toss to coat. Arrange lettuce leaves on a platter, and top each with 1 meatball. Top with mushrooms, and sprinkle with sliced scallion. Serve with dipping sauce. Cook's Notes Dipping sauce can be refrigerated for up to 1 day. Shaped meatballs can be refrigerated for up to 1 day. Rate it Print