Doughless Pot Stickers

Prep Time:
30 mins
Total Time:
30 mins

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.


  • 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)


  1. Stir together 3 tablespoons soy sauce, 3 tablespoons water, vinegar, 1 teaspoon sesame oil, and sliced chiles in a small bowl.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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