TURKEY POTSTICKERS
Potstickers, those delectable little dumplings filled with savory goodness, have long been a staple of Asian cuisine. Their delicate wrappers, crimped edges, and burst of flavors upon first bite have captivated taste buds worldwide.
The beauty of potstickers lies in their simplicity and the true magic of potstickers lies in their versatility and their ability to become a blank canvas. This recipe is a prime example, featuring a symphony of Asian flavors that dance in harmony with the lean, healthy turkey filling. These potstickers are not only delicious, but also a testament to the artistry of culinary creativity.
The lean and healthy turkey, a protein often overlooked in dumpling creations, takes center stage, providing a savory base for the aromatic blend of ginger, garlic, and soy sauce. The addition of finely chopped vegetables adds a delightful, juicy touch of sweetness, while the sesame oil imparts a nutty aroma that rounds out the flavor profile.
The true allure of turkey potstickers lies in their ability to transport you on a culinary adventure through vibrant Asian flavors, enticing your senses and preparing you for an explosion of taste. The thin wrapper, delicately pan-fried to perfection, provides a delightful contrast in texture, adding a crispy outer shell to the soft and flavorful filling.
So, embark on this culinary adventure and discover the true magic of turkey potstickers with a step by step recipe below:
Turkey Potstickers
Equipment
- 1 Medium or Large Pot
- 1 Medium Frying pan with lid
- 3.5-4" cookie cutter optional, see notes below
- Large slotted spoon
- Rolling Pin
Ingredients
Ingredients for the Potsticker Dough & Assembly:
- 1 3/4 cups All Purpose Flour + additional for dusting
- 1 teaspoon salt
- ⅔ cup + 2 tablespoons boiling water
- 1/4 cup cold water
- 2 tablespoons water for assembly
- 1-2 tablespoons sesame oil or neutral oil for cooking
Ingredients for the Turkey Filling:
- 4 oz. ground turkey see vegetarian note below
- 1/4 cup white onion minced
- 1/4 cup edamame minced
- 1/4 cup carrot minced
- 1 scallions minced
- 1 tablespoon cilantro minced
- 1 garlic cloves minced
- 1 teaspoon minced ginger
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 1 pinch of black pepper
- 1 teaspoon Umami optional - I bought on amazon
- 2 teaspoons sugar
- 1 egg lightly beaten
Ingredients for the Honey Lime Ginger Soy Sauce:
- 3 tablespoons soy sauce
- 1 teaspoon rice wine vinegar
- 1 teaspoon sesame oil
- 2 teaspoons honey
- 1 teaspoon lime juice
- 1/2 teaspoon grated fresh ginger or ginger powder
- 1 pinch of chili flakes optional
Instructions
Instructions for the Potsticker Dough:
- Combine the flour and salt in a heat safe or pyrex bowl.
- While stirring, mix in the boiling water until you have a coarse mixture.
- Add in the cold water and knead with your hands to form the dough.
- Knead for 7-10 minutes on a floured surface until smooth and sticky.
- Let the dough sit in the bowl covered with a damp towel for 30 minutes while you make the filling and the sauce.
Instructions for Filling and Sauce:
- In a bowl, add all filling ingredients and mix until just combined. Set aside.
- In a small bowl, mix all the sauce ingredients and set aside as well.
Instructions for Assembly & Cooking:
- Bring a large pot of water to a boil.
- While waiting for the water to boil, on a lightly floured surface, roll out the dough to ¼” thickness.
- Cut out 4” round circles (see notes below for alternate method). Take 1 4” round piece of dough and flatten it slightly with your fingertips. Place in your non-dominant hand, flour side down and scoop 1/2 tablespoon of the filling in the middle.
- Using fingertips, brush the edges with water, and fold half the circle to make a moon shape in your palm. Before sealing, pleat the edges by overlapping the dough and pinching to seal. This takes some practice (I’m still working at it!), so if the first one doesn’t come out as expected, keep trying!
- Heat 1-2 tablespoons of sesame oil in a large frying pan over medium high heat.
- Boil the potstickers in small batches for approximately 4-5 minutes.
- Gently lift out of the boiling water with a slotted spoon and allow any excess water to drip off. Then gently slide into the frying pan and cover (the oil can get a little spitty). Allow to cook for approximately 2-3 minutes or until browned.
- Transfer to a plate lined with a paper towel to allow for excess oil to be absorbed and repeat for remaining dumplings. Dip in the sauce and enjoy!
- See notes for alternative cooking methods.
Notes
- Vegetarian Option: Substitute the turkey for a block of soft tofu and mix in with the same ingredients. If you need an additional binding ingredient, add in ¼ cup panko at a time until the best consistency is achieved.
- Alternative Cooking Methods: If you prefer steaming, line a microwave safe steamer with parchment paper and microwave for 3 minutes at a time until cooked. Second alternative, if available, is to use a bamboo steamer and steam for approximately 10 minutes over boiling water.
- If you do not have a 3.5-4” cookie cutter, you could roll the dough into a long snake and divide the dough into 15 sections as evenly as possible. Then, roll each piece into a ball and use the rolling pin to roll them out individually to 4” in diameter before adding the filling.
- Storage and reheating instructions: These potstickers are best eaten fresh, but can be stored in the refrigerator for up to 1 week and reheated in the microwave on high for about 2 minutes or in a lightly oiled pan.
- Make ahead or meal prep: Boil the potstickers, allow them to cool, place in a freezer safe container and freeze until desired. Once you are ready to eat, you should be able to cook them directly from the freezer either in a steamer or in a frying pan.
