For pot sticker filling
1/2 lb ground turkey (or minced dark meat)
1/4 c water chestnuts, chopped
1 tbsp Chinese soy sauce
2 tsp sesame oil
1 tbsp chopped green onion
1 tbsp minced ginger
1 tbsp chopped cilantro
36 gyoza (pot sticker) wrappers
4 tbsp peanut oil or grapeseed oil
1/2 c hot water
Soy Dipping Sauce
4 servings Yields
2 tbsp soy sauce
1 tbsp water
1 tbsp rice vinegar
1/8 tsp ginger powder
1/4 tsp garlic powder
1/4 tsp red chili paste (gochujang)
1/2 tsp minced garlic
1/8 tsp sambal oelek (chili sauce)
1 tsp brown sugar
For the potstickers: Combine all filling ingredients and lightly mix.
Moisten the edges of each wrapper with water and place a heaping teaspoon of filling in the center.
Fold in half, and pinch edges together to seal.
Heat 2 tablespoons oil in a large non-stick skillet.
Add half of the dumplings to the pan, flat side down, and cook until well browned on the bottoms.
Quickly pour in enough water to come about halfway up the sides of the dumplings.
Be careful - pan will splatter.
Immediately cover the pan, and cook for about 3-5 minutes more until wrappers are translucent and filling is cooked - through.
Serve hot with Soy Dipping Sauce.
For dipping sauce: Combine all the ingredients in a small bowl. Mix all the ingredients well. Garnish with green onions and serve with pot stickers.