Potstickers – Turkey filling Recipe
Ever since I tasted these yummy dumplings for the first time, I knew they would be part of my recipe collection, and an addition to my family menu.
They are so easy to make, and so delicious, that I had to share this experience with all of you.
If you also love Potstickers, please let us know what is your favorite filling.
I like mine with well flavored ground turkey, or pork, but you can also use chicken, beef, veggies, or even fruit.
These are great as a new meal, created out of leftover meat. Thanksgiving is just around the corner, thus a great way to use some of that leftover turkey.
The won ton dough sheets are so much lighter than the Varenyky dumplings, and so easy to use, since they come pre-cut into serving pieces.
Won ton wraps usually are easily found in the fresh vegetable section at your favorite grocer. I even found them at Walmart (also in the fresh vegetable section). They are quite inexpensive as well; these were under$3 per package.
These are the ones I purchased. The 12 oz. package am0unts to at least 48 paper thin wraps.
These are NOT Gluten Free!
This recipe yields about 40 dumplings.
- 1/2 lb. ground turkey (beef, pork, or chicken)
- 1/4 cup green onions, chopped
- 2 cloves garlic, minced
- 1 egg, beaten
- 1 tsp. mustard ( I like Grey Poupon, or Gulden's)
- 2 tsp. Worcestershire sauce
- 2 tsp. soy sauce, low sodium
- 1 tsp. salt
- 1/2 tsp. black pepper, ground
- 1/4 tsp. oregano
- 1 Tbs. tomato sauce, or ketchup
- 1 tsp. sesame oil
- 1 cup coleslaw mix
- 1/2 tsp. corn starch
- 3 Tbs. water
- Canola oil for frying
- 1/4 cup soy sauce, low sodium
- 1 tsp. sesame oil
- 1/2 tsp. sugar
- 1/2 tsp. rice vinegar
- Heat 1 Tbs. canola oil in a frying pan (I used electric skillet).
- Add ground meat, and cook 6 minutes, mixing frequently, until meat is all broken up and cooked through.
- Add, chopped green onions, Soy sauce, Worcestershire sauce, and sesame oil.
- Cook 3o seconds.
- Stir in coleslaw mix, and cook 30 seconds longer, or until cabbage is wilted
- Mix cornstarch with 3 Tbs. water, add to the filling.
- Cook another minute.
- Remove from heat and cool to room temperature.
- Place at least 12 won ton wraps on a works surface.
- Place a 1 Tablespoon of filling in the middle of each wrap.
- Moisten the edges of the wrap with water, fold sides over and seal. I make mine to little square packages (see picture above), but you can fold them over into rectangles or triangles, and seal.
- Heat oil in a pan until not, but not smoking.
- Place enough Potstickers in the pan to fill it, with the flat part down.
- Cook for about 1 minute, to lightly brown the bottoms.
- Add 1/2 cup of water, cover the pot with tight fitting lid, and steam for 3 minutes.
- Uncover, lower heat and cook until most of the water evaporates.
- Remove and serve, or keep it warm on a platter, until all Potstickers are cooked.
- Mix all ingredients together, and use as a dipping sauce for freshly cooked Potstickers. I poured some of this sauce over my serving of Potstickers , instead of dipping them.
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