Ingredients
| 1/2 lb. | ground turkey | | 1 cup | cabbage, minced | | 2 | green onions, minced | | 1 | egg or | | 2 | egg whites | | 1 tbsp. | soy sauce | | 1/2 tsp. | grated orange peel | | 1/2 tsp. | chili oil (optional) | | cornstarch | | 40 | wonton skins, cut in 2-inch squares | | 1-1/3 tbsp. | vegetable oil | | 1 cup | water |
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Instructions
Combine turkey, cabbage, onion, egg, soy sauce, orange peel and chili oil in a large bowl and mix well. Dust a plate or cutting board with cornstarch. Set a rounded teaspoon of filling in center of a wonton skin, pressing lightly so filling forms a narrow band across the middle. Moisten the rim of skin with water. Bring opposite sides together to form a semi circle. Pinch corners together. Make 3 or 4 pleats along the edge to seal. Transfer pot sticker to the prepared plate or cutting board. Repeat for each pot sticker.
Place 2 heavy 12-inch nonstick skillets over low heat. Add 2 teaspoons of vegetable oil to each. Arrange pot stickers in rows, fitting closely together. Increase heat to medium-high and cook until bottoms are golden brown, about 2 minutes. Watch carefully to prevent burning. Add 1/2 cup water to each pan and cover immediately. Let steam until skins are translucent, about 3 minutes. Drain and transfer with a slotted spoon to serving dish. Serve immediately with rice vinegar or soy sauce.
Author's Comments
serving = 2 pot stickers nutritional info: 160 cal; 6g pro, 8g fat, 16g carb exchange: 1 bread, 2 fat.
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