Turkey Potsticker
If you have approximately 2 hours to spend in the kitchen, Turkey Potsticker might be a tremendous dairy free recipe to try. This recipe serves 95. One serving contains 42 calories, 4g of protein, and 1g of fat. For 31 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. Several people made this recipe, and 107 would say it hit the spot. It works well as a very reasonably priced hor d'oeuvre. This recipe from Eating Richly requires bell pepper, ground turkey, sugar, and carrots. With a spoonacular score of 25%, this dish is rather bad. Potsticker Dumplings, Deconstructed Potsticker Noodles, and Chicken Potsticker Soup are very similar to this recipe.
Servings: 95
Preparation duration: 120 minutes
Cooking duration: 8 minutes
Ingredients:
1 bell pepper, stem and seeds removed
1 8 oz can water chestnuts, drained
2 Tbs high heat oil (canola, coconut, etc)
3 carrots, peeled w/root discarded
3 tsp cornstarch, divided
10 dried shiitake mushrooms, rehydrated
95-100 potsticker/dumpling wrappers
5 cloves garlic
1 tsp grated ginger
2.5 lbs ground turkey
2 Tbs rice vinegar
5 scallions, all but roots
1 tsp sesame oil
1/4 cup soy sauce
1/2 tsp sugar
Equipment:
food processor
knife
bowl
baking sheet
frying pan
Cooking instruction summary:
In a large bowl, use your hands to mix turkey, soy sauce, vinegar, sesame oil, 2 tsp of the cornstarch and sugar. Use a food processor (you can use a large knife, it just takes longer) to finely chop up the garlic, carrots, scallions, mushrooms, ginger and bell pepper. Add the water chestnuts and pulse a few times to rough chop them. Mix the vegetables into the turkey. Stir the remaining 1 tsp of cornstarch into 1/3 cup of water, this is your cornstarch slurry. Put 1 tsp of the turkey and vegetable filling in the center of a wrapper. Use your finger to wet the edges of the wrapper with the cornstarch slurry. Fold wrapper in half over the filling and begin crimping the top side of the wrapper. Fold it toward the center, starting in the middle and moving to one end. Repeat on the other end. Freeze the potstickers in a single layer on cookie sheets and move to a gallon sized bag once they’re frozen. To cook, heat 2 TBS oil in a frying pan on high heat. Add the potstickers and let fry 2 minutes. Add 1/3 cup water and immediately cover (be careful of popping oil!). Let steam 5 minutes, uncover and fry an additional 1-2 minutes until bottoms are brown and crispy and turkey is fully cooked.
Step by step:
1. In a large bowl, use your hands to mix turkey, soy sauce, vinegar, sesame oil, 2 tsp of the cornstarch and sugar. Use a food processor (you can use a large knife, it just takes longer) to finely chop up the garlic, carrots, scallions, mushrooms, ginger and bell pepper.
2. Add the water chestnuts and pulse a few times to rough chop them.
3. Mix the vegetables into the turkey. Stir the remaining 1 tsp of cornstarch into 1/3 cup of water, this is your cornstarch slurry. Put 1 tsp of the turkey and vegetable filling in the center of a wrapper. Use your finger to wet the edges of the wrapper with the cornstarch slurry. Fold wrapper in half over the filling and begin crimping the top side of the wrapper. Fold it toward the center, starting in the middle and moving to one end. Repeat on the other end. Freeze the potstickers in a single layer on cookie sheets and move to a gallon sized bag once they’re frozen. To cook, heat 2 TBS oil in a frying pan on high heat.
4. Add the potstickers and let fry 2 minutes.
5. Add 1/3 cup water and immediately cover (be careful of popping oil!).
6. Let steam 5 minutes, uncover and fry an additional 1-2 minutes until bottoms are brown and crispy and turkey is fully cooked.
Nutrition Information:
covered percent of daily need
