Turkey Potstickers

Happy Valentine’s Day! I have seen enough desserts on all the blogs I read, so let’s try some savory food today. I love me some Asian food. Many times when I lived in Fargo, we would hit up the Chinese buffet for some good eats. But now, living in the boonies of Hazen, I don’t get that option anymore. So…make my own! These take a little effort to assemble, but are worth it and they freeze well. I made a bunch one weekend and just take out a few when we are in the mood for some delicious potstickers. They freeze great!


We always eat them with a sweet, salty dipping sauce and stir fry veggies on the side. This is actually a fairly healthy meal. Way better than the buffet for both taste and calories for sure.


Asian Turkey Potstickers

1/2 cup chopped green onions
1/3 cup grated or matchstick carrots
1 tsp. dried ginger
1 lb. ground turkey
2 Tbsp. Worcestershire sauce
2 tsp. toasted sesame oil <—a must, this stuff makes these
24-32 square wonton wrappers
Small bowl of water for sealing wontons
Canola oil
3/4 cup chicken broth, or more as needed

  1. In a large bowl, combine the turkey, green onions, carrots, ginger, Worcestershire sauce and sesame oil, tossing to mix.
  2. Lay 12 dumpling skins on the counter. Place a heaping tablespoon of the turkey filling in the middle of each skin. Using your finger, dip it in a small bowl of water and brush water around the wonton wrapper. Bring the sides of the skins up and press to make them hold on the sides, then slightly down, forming a flat bottom. Repeat with the remaining skins.
  3. Heat a heavy skillet over medium-high heat. Add the canola oil to the hot skillet and heat until hot. Add the dumplings and sauté until the bottoms brown, about 1 minute. Add the chicken broth and cover the pan. Lower the heat and steam the dumplings until the liquid is absorbed, about 4-5 minutes. Repeat as needed for the rest of the dumplings. I did mine in 3 batch using 1/3 of the broth each time.

Dipping sauce for the potstickers (also a must, in my opinion)

2 Tbsp. lite soy sauce
1 Tbsp. water
1 (scant) Tbsp. rice vinegar
A small splash of toasted sesame oil
Sliced green onion for garnish

Stir all the ingredients together in a small serving bowl.


I laid out a piece of parchment to assemble my potstickers. It tends to get a bit messy when you seal the triangles, so this is a nice option.


The key here is to make sure your pan and the oil are hot when you add the wontons. Make sure they each have enough room and enough oil so they do not stick. After the bottom is browned, add your broth and cover for about 4-5 minutes. The steam from the broth cooks the meat through and the broth adds nice flavor. Remove from pan and let cool while you repeat the process as needed.


You want a nice crust like this, or even darker on the bottom. I can’t say the wrappers fresh out of the pan are necessarily attractive…but the good stuff inside is certainly delicious wrapped in the wonton skin.


I took this photo trying to show how much steam there is and how the liquid does get absorbed.


At this point, I let the wontons cool completely to room temperature and then froze them in a single layer. When you are ready to eat them just take them out in the morning so they thaw during the day while you are at work. Heat your oven to 375, spray a piece of parchment and cook until heated through about 10-15 minutes.


Heating them again in the oven, gives the wonton skin a little extra (appreciated) crispness.


Of course, you can always eat them straight out of the pan too.


The dipping sauce is so tasty. Salty, tangy, slightly sweet and the sesame oil is so delicious. Dunk you veggies in there too! Sesame oil really sets this dish off. Do not substitute any other oil. The oil is a bit pricy, but a little goes a long way and it is so delicious. I love to even smell it. Glorious! Enjoy.


About Feisty Eats

I love to eat, entertain, exercise and try new life adventures. I am in my 30's and have a great husband, dog (Winston) and cat (Brinklie). I love to try or make new recipes and drink new beers.
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