Asian Ginger Potstickers
These potstickers are a bit time
consuming to make, but they
are so delicious they are worth it.
3 cups finely shredded cabbage
1 egg white, lightly beaten
1 tbls. reduced sodium soy sauce
1/4 teas. red pepper flakes
1 tabls. minced ginger
4 scallions, chopped
1/4 pound ground turkey
24 wonton wrappers @ room temperature
Steam cabbage for 5 minutes and cool.
Squeeze out excess moisture.
Combine egg white, soy sauce, 1/4 teas.
red pepper flakes, ginger and scallions
in a large bowl.
Stir in cabbage and chicken.
Place half the wonton wrappers on
waxed paper as shown. Using half
of the filling, place a tablespoon of
the filling on each wrapper.
Cover wontons with damp paper
towels so they do not dry out.
Dampen edges of wonton with water.
Bring up opposite corners of wonton
and pinch together.
Bring up the remaining corners to the
top and pinch, then pinch the edges of
the wontons together to seal completely.
The wonton should look like a little pillow.
Place potstickers on a cornstarch covered
baking sheet. Refrigerate for 1 hour.
1/2 cup water
1 tabl. oyster sauce
2 teas. grated lemon peel
1/2 teas. honey
1/2 teas. red pepper flakes
1 tabl. oil
To make sauce, combine above
ingredients, except the oil.
Mix well and set aside.
Heat oil in non-stick pan over
high heat. Add potstickers and
cook until bottoms are golden brown.
Pour sauce over top. Cover and cook
3 minutes. Uncover and cook
until liquid is absorbed.
I serve the potstickers with rice and
the following dipping sauces:
Sweet Chili Sauce
Since this takes awhile to make,
it is best to double the recipe and
freeze half for another meal.