Name: Pork and cabbage potstickers
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz 99% lean ground turkey; 5 oz napa cabbage, finely shredded; 1 green onion, thinly sliced; 2 1/2 tsp ginger, grated; 1 clove garlic, minced; 1 1/2 tsp low-sodium soy sauce, for the filling; 3/4 tsp sesame oil; 50 g wonton wrappers; 1 tsp canola oil; 1/4 cup water; 2 3/4 tsp low-sodium soy sauce, for the sauce; 2 tsp rice vinegar; 1 tsp sriracha

Instructions

Prep 30 min · Cook 5 min

In a large bowl, combine the ground turkey, shredded cabbage, green onions, ginger, garlic, the filling soy sauce, and the sesame oil. Mix with your hands until the cabbage softens and the mixture is uniform and slightly sticky.
Lay 6 wonton wrappers on a clean surface. Place about 1 level tablespoon of filling in the center of each, using all the filling. Moisten the edges of the wrappers with a little water. Fold in half and pinch the edges to seal, making small pleats along the top.
Heat the canola oil in a 12-inch nonstick skillet over medium-high heat. Arrange the dumplings in a single layer. Cook for 2 to 3 minutes until the bottoms are golden brown and crisp.
Pour the water into the skillet and immediately cover with a tight-fitting lid. Simmer for 5 minutes until the water has evaporated and the wrappers are translucent. Remove the lid and cook for 1 minute more to re-crisp the bottoms. Done when opaque and cooked through, 165°F.
While the dumplings steam, whisk the sauce soy sauce, rice vinegar, and sriracha together in a small bowl. Transfer the potstickers to a plate and serve with the dipping sauce.

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Ingredients

Instructions

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