Ask Chef Nicole: Asian Turkey Vegetable Potstickers

Chef Nicole has mastered the art of the kid-friendly recipe that works just as well the adults in the crowd. These Asian Turkey Vegetable Potstickers are a perfect hands-on activity for all ages. Personally, all that folding took me right back to those origami craft projects from my younger days. These little GBD packages are deceptively simple to make and very tasty. We also have a vegetarian version below. Try 'em in your house and let us know what you think. 

Asian Turkey Vegetable Potstickers

1 lb. ground turkey

1 tbs. peanut or vegetable oil

3 cubes each- frozen garlic and ginger

3 tbs. soy sauce

2 tbs. rice wine vinegar

¼ C. sweet and sour sauce

2 C. shredded cabbage ( buy a preshredded bag)

3 scallions, chopped

¼ C. canned bamboo shoots

1 package won ton wrappers

Heat oil in a large nonstick pan, brown ground turkey and add frozen garlic and ginger. Saute until almost cooked through, being sure to break up the bits as it cooks, about 7 minutes.

Add soy sauce, rice wine vinegar, and sweet and sour sauce. Add in cabbage, scallions, and bamboo shoots.  Cook on medium high heat until all of the liquid has evaporated, about 2 more minutes. Taste and add more soy sauce as needed.  Remove from heat.  

Boil water in a large pot while you prepare the 2nd step.

Add the turkey/cabbage mixture into a Cuisinart and pulse until the meat and vegetables are finely chopped but not smooth. Just a couple pulses. There should be no big chunks.

Put a little cold water into a small bowl and open your wonton wrappers.

Dip your finger into the water and line the edges of a wrapper. Add a small spoonful of turkey mixture onto 1/2 of the wrapper and cover with the other half being sure to seal the wonton. If it won't seal, add a little more water to the edges and press down firmly.

Heat a large pan on medium high heat with about 1 C. of vegetable or peanut oil, gently add the pot stickers and cook until the outside is crispy and brown, this should take about 20 seconds per side.

Dipping Sauce:

1/4 C. soy sauce

2 tsp. rice wine vinegar

1 pinch of sugar

1 chopped scallion

Combine in a bowl and serve.

Vegetarian Option:

Omit ground turkey and add in 4 finely chopped mushrooms and ½ C. finely chopped extra firm plain tofu.  The Vidalia Chop wizard (small chop) works beautifully for this.  Cook until all liquid has drained and continue as directed.

Comments

[Peggy]

Can you also boil or steam the dumplings?

[Nicole Straight]

These dumplings can also be steamed, but they don't hold up well when boiled as the wrapper is so thin. The best way to steam these dumplings is in a Chinese bamboo steamer lined with lettuce or cabbage leaves, then place the dumplings on the lettuce and steam for a few minutes.