Ingredients for pot stickers:
2 1/2 cups cole slaw mix (or grated cabbage)
1 teaspoon salt
8 ounces ground turkey
1/4 cup chicken broth
1 tablespoon soy sauce
1 tablespoon corn starch
1 tablespoon green onions chopped
2 teaspoons fresh ginger, minced
1/2 teaspoon white pepper
30 potsticker wrappers
3 tablespoons canola oil, divided
2/3 cup water, divided
Ingredients for Sauce:
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons sweet chili sauce
2 tablespoons green onion, chopped
2 teaspoons fresh cilantro, minced
1 teaspoon garlic, minced
1/2 teaspoon fresh ginger, minced
To make sauce:
Combine all ingredients and set aside.
To make potstickers:
Sprinkle cabbage/cole slaw mix with salt and let stand for 15 minutes. Squeeze cabbage tightly in your fists to remove all excess liquid. While waiting for the cabbage mixture, brown the ground turkey so that it is no longer pink. Add the turkey to the cabbage mixture.
Add remaining ingredients through to white pepper together and combine thoroughly.
Fill each round wrapper with a teaspoon of filling. Dip your finger in water and brush the edges of the potsticker, then press edges to seal tightly, making sure no air is trapped. Set seam side up on a baking sheet and cover to keep from drying out.
Heat a large sauté pan over medium heat until hot. Add 1 1/2 tablespoon oil and swirl to coat pan. Add half the potstickers and cook until bottoms are golden brown, 3-4 minutes. Add 1/3 cup water , reduce heat and cook until water has evaporated, 5-6 minutes. Remove potstickers and keep warm. Wipe out pan with a paper towel and then repeat to cook the other half of the potstickers.
Toss warm potstickers with sauce to coat.
|Sauce ingredients all mixed together|
|Ingredients all mixed together|
|Teaspoon of potsticker ingredients added|
|Wet edges of potsticker wrapper with water|
|Seal edges of potsticker wrapper together|
|Potstickers ready to be cooked|
|Steaming the potstickers after browning the bottoms|
|Tossing the potstickers with sauce.|