Low Cal Gyoza

Ingredients

• Wonton wrappers

  (includes egg roll wrappers)

  1 wrapper, eggroll or 32g

• Ground turkey

  Poultry food products, raw

  4 patty, 4 oz or 456g

• Spinach

  Frozen, chopped or leaf, unprepared

  1 package (10 oz) or 284g

• Onions

  Raw

  1 cup, chopped or 160g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Canola oil

  2 tbsp or 28g

Directions

1. If you have eggroll wrappers cut them into 1/4ths. A package of eggroll wrappers should hold 20-25 wrappers, cut in 1/4ths this makes 80-100 wonton-size wrappers. If you have wonton wrappers, use at current size. A package of wonton wrappers should hold about 50 wrappers.
2. Dice onion. Thaw and drain spinach. Mix onion, spinach, turkey, and raw egg.
3. This is the time-consuming part. Sit down with your raw mixture and your wontons. Put a smallish spoonful into each wrapper and fold and seal the wonton in anyway that makes your heart sing. The more helpers you can get, the faster this will go.
4. Once your finish sealing your wontons, get out a large skillet and pre-heat your canola oil. Layer your dumplings in the bottom of the pan and cook until the bottoms get golden brown.
5. Add about 1tbs of water to the pan and cover quickly with a lid. Steam dumplings until the wrappers become slightly translucent.

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