Turkey Potstickers

By • November 3, 2013 0 Comments

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Turkey Potstickers


Author Notes: These started out as Steamy Kitchen's shrimp and pork dumplings, but ground turkey was cheaper and less sketchy-looking at the grocery store that day, so I adapted. My friend pronounced these truly delicious--we finished the entire 60-dumpling batch in about 10 minutes. I used grocery-store round wonton wrappers, but I suspect real potsticker wrappers would be much easier to work with. If you can, enlist friends to help you form the dumplings--it'll be much faster and more fun than doing it alone.ieatthepeach

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Makes about 60 potstickers

For the filling:

  • 1 1/4 pounds ground turkey (preferably dark meat)
  • 4 scallions, white and light green parts only, minced
  • 2 celery stalks, minced
  • 2 garlic cloves, minced
  • 1 teaspoon minced or finely grated fresh ginger
  • 2 tablespoons cornstarch
  • 2 tablespoons soy sauce
  • 1 tablespoon unseasoned rice vinegar
  • 1/2 teaspoon salt (if using low-sodium soy sauce, increase to 1 tsp)

To finish the potstickers:

  • About 60 round dumpling wrappers or potsticker wrappers, thawed if frozen
  • 1 tablespoon cornstarch
  • 1/4 cup water, plus more for steaming
  • Peanut oil or other neutral oil for pan-frying
  • 2 tablespoons soy sauce
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon thinly sliced green scallion tops
  1. In a large mixing bowl, combine ground turkey, scallions, celery, garlic, ginger, cornstarch, soy sauce, rice vinegar, sesame oil, and salt. Mix until thoroughly combined.
  2. Remove the dumpling wrappers from their packaging, and place under a clean kitchen towel. In a small bowl, whisk together cornstarch and 1/4 cup water to form a slurry. Working one at a time, remove a wrapper from under the towel and place 1 tsp of filling in the center. Use a brush or your finger to brush a little bit of the cornstarch slurry all the way around the edge of the wrapper. Fold the wrapper over the filling, then pleat and seal it. As you finish wrapping the potstickers, place them on a plate or a baking sheet and cover with plastic wrap or a clean kitchen towel to keep the wrappers from drying out.
  3. Once the potstickers are formed, you can freeze any that you don't want to cook right away. Lay the potstickers on a baking sheet in a single layer and freeze until solid, then transfer to a freezer bag and store in the freezer for up to 2 months. Cook the frozen potstickers straight from the freezer.
  4. To cook the potstickers, heat about 1 tbsp of peanut oil in a large nonstick skillet with a tight-fitting lid over medium-high heat. When the oil just starts to smoke, add your first batch of potstickers, placing them in a circle flat side down, making sure they don’t touch (frozen potstickers may spatter). Depending on the size of the pan, you should be able to get about 10-12 potstickers in each batch. Fry the potstickers for 1-2 minutes, or until they are golden on the bottom. Add about 1/4 cup water to the pan, cover, and reduce the heat to medium. Let the potstickers steam for 3-4 minutes, or until the wrappers are cooked and the dumplings are firm to the touch. Remove the lid and continue to cook for 1 minute or so, or until the liquid in the pan is gone and the potstickers have started to sizzle again. Cut one of the potstickers in half to make sure it’s cooked through, then remove the potstickers to a plate and wipe out the pan with a paper towel. Repeat the process with the remaining potstickers.
  5. In a small bowl, mix together soy sauce, rice vinegar, and scallion tops to make a dipping sauce. Serve cooked potstickers immediately with the dipping sauce.

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