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Directions:
Combine turkey, cabbage, onion, egg, soy sauce, orange peel and chili oil (opt) 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. 4. 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. serving = 2 pot stickers nutritional info: 160 cal; 6g pro, 8g fat, 16g carb exchange: 1 bread, 2 fat formatted by Lisa Crawford
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