Elle's Kitchen: Potstickers

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

cornstarch

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.

Serve warm.

I serve the potstickers with rice and

the following dipping sauces:

Gyoza Sauce

Sweet Chili Sauce

Coriander Chutney

Orange Marmalade

Since this takes awhile to make,

it is best to double the recipe and

freeze half for another meal.