This post has been a long time coming. I started working on this recipe almost a year ago, and rather than post something I wasn’t excited about I took time to try and try again. I would say this recipe has gone through between 5-10 iterations, but it is finally at a place where I absolutely adore it. This is also the reason I paused on actual recipes from my blog, because I didn’t want to post a recipe I didn’t believe in. I wanted to make potstickers that were made with a leaner protein and I chose turkey, because it is available at a lower price than ground chicken, although I am sure that would work here as well.
If you have never made potstickers, take a deep breath and know that if they all fall apart the results will still be delicious. They are supposed to stick to the pan, as the name indicates. These potstickers have a subtle spice and delicious flavor, from the balance of Chinese five spice as well as ginger and garlic. Keep in mind, I like my food mild in spice, if you want to add a kick of spice feel free to use some red pepper flakes, hot chili oil or even ground Sichuan peppercorns.
Also if you have never bought wonton wrappers, they are available at your local grocery store, near spices usually, or in the freezer section. If you cannot find them there, they will be available at a local Asian market. If you are not Asian, like me, it is okay, you will probably feel a bit overwhelmed, but you can find the most interesting ingredients there and it is well worth a trip, just to see the various varieties of foods that are not always common to a more “traditional” grocery store.
I am not sure if I have mentioned this before, but I started to cook Asian food because I struggled to find what I wanted, and what aligned with my tastes locally. Dumplings and potstickers are some of my favorite foods and being able to create them at home has been a wonderful adventure.
To begin you will need to crush, peel and mince 4 cloves of garlic, peel and mince 1 and 1/2 teaspoons of fresh ginger. In a medium bowl add 1 pound of ground turkey, garlic, ginger, 4 tablespoons of reduced sodium soy sauce, 1 teaspoon of toasted sesame oil, 1 teaspoon of Chinese five spice, 1 tablespoon of sugar, and 1/4 teaspoon of freshly ground pepper. Mix ingredients thoroughly and refrigerate for 15 minutes to allow the flavors to mingle.
While you chill your meat, start your dipping sauce. This dipping sauce may need to be doubled depending on how much sauce you like, but it is simple to make. In a small bowl mix together: 1/4 cup of reduced sodium soy sauce, 1 tablespoon water, 1/2 teaspoon rice vinegar, 1/4 teaspoon sesame oil, and 3 teaspoons of brown sugar. Mix until sugar is dissolved, you can also leave it out and mix it periodically until this happens if you are ready to move onto the next step.
To create your potsticker folding station, take a small bowl with water and place it next to a flat surface (cutting board or plate work well). Take your meat out of the fridge and use a small spoon to scoop about a teaspoon into the middle of the wonton wrapper. Then use your finger to dampen one corner with water (one 90 degree angle both sides in their entirety) and fold over on a diagonal to create a triangle. If you need a visual refer to my post on making wonton soup. Instead of folding the corners in like a letter fold them up to create a shape like a mountain range, shown below. I usually dampen the part of the dough that will be in contact with the rest of the wrapper to insure it stays together. Continue this process until you have used up all your meat, you will about about 55-60 potstickers.
At this point you have a choice, you can decide to eat them, or you can freeze them. If you freeze them be sure to freeze them when they are not touching on a nonstick surface. Once frozen solid, you can store them in any container and take out as many as you wish to eat. You should not cook them and then freeze them, only freeze them uncooked.
If you want to eat them now take a large skillet over medium heat and heat up 1 tablespoon of a neutral oil in your pan- olive oil, safflower oil, canola oil. Once the pan is hot, cook them until they are crisp and golden on one side 3-5 minutes. Then flip the potstickers and add 1/4-1/3 cup of water and cover with a lid, this will allow them to gently steam and cook all the way through. Then remove the lid and allow them to cook until the water evaporates and the bottom side is crispy 1-3 minutes. If you are cooking them from frozen this process is mostly the same except they will cook for 5-7 minutes on the first side. Serve with the dipping sauce, garnish with sesame oil and chopped scallions and enjoy.
For the potstickers:
-1 lb. ground turkey
-4 cloves of garlic, crushed, peel and minced
-1 1/2 teaspoon ginger peeled and minced
-4 tablespoons reduced sodium soy sauce
-1 teaspoon toasted sesame oil
-1 teaspoon Chinese five spice
-1 tablespoon sugar
-1/4 teaspoon freshly ground pepper
-55-60 wonton wrappers
-neutral oil for pan frying
-bowl of water for shaping potstickers
-water for steaming potstickers
-sesame seeds, optional
-chopped scallions, optional
For the dipping sauce:
-1/4 cup reduced sodium soy sauce
-1 tablespoon water
-1/2 teaspoon rice vinegar
-1/4 teaspoon sesame oil
-3 teaspoons brown sugar
- Combine turkey, minced ginger, garlic, 4 tablespoons reduced sodium soy sauce, 1 teaspoon toasted sesame oil, Chinese five spice, 1 tablespoon sugar and pepper in a medium bowl. Allow mixture to sit for 15-30 minutes in the fridge.
- Arrange a flat surface and a small bowl of water. Lay the wonton wrapper out flat. Add a teaspoon of the meat mixture to the center, using a finger wet the edges of the wonton. Fold the wonton along a diagonal, making sure to squeeze out any extra air bubbles. There will now be three corners remaining, two opposite from one another, fold in one of those two corners up facing the central corner. Then fold in the opposite corner. The wonton will look like a little crown. Continue until you are done with the turkey mixture.
- Combine all ingredients for dipping sauce in a small bowl and stir until sugar is dissolved.
- In a large pan, heat 1 tablespoon of oil over medium heat, add enough potstickers that they are not touching in the pan and cook until the first side is crisp and brown 3-5 minutes. Flip the potstickers and add 1/3-1/4 cup of water and put a lid on your pan to steam them for 3 minutes. Remove lid and cook until water has evaporated and bottom side is brown 1-3 minutes. Repeat with remaining batches until all are cooked. Garnish with sesame seeds and scallions and serve with dipping sauce
You can freeze some of the potstickers once they are formed and eat them later. Freeze them in a single layers so they do not stick. When cooking them from frozen cook them on the first side for 5-7 minutes.