Ingredients

Potstickers
1 1/4 pounds ground lean turkey
1 bunch green onions, finely chopped (about 1/2 cup)
2 tablespoons chopped pickled ginger or grated fresh gingerroot
2 tablespoons Worcestershire sauce
2 tablespoons toasted sesame oil
24 square dumpling skins, each 3 inches (package in refrigerated Asian foods section of supermarket)
3 tablespoons canola oil
3/4 cup chicken broth
Sesame Dipping Sauce
3 tablespoons rice vinegar
3 tablespoons low-sodium soy sauce
1 tablespoon toasted sesame oil
1 tablespoon brown sugar

Directions

1. Dumplings: In large bowl, combine turkey, green onions, ginger, Worcestershire sauce, and sesame oil.
2. Lay dumpling skins on the counter. Place a heaping tablespoon of the turkey filling in the middle of each skin. Bring the sides of the skins up, press together make them hold on the sides, then press down slightly down, forming a flat bottom. (The dumplings will look like little drawstring bags or "beggars' purses.") Alternately, you may form triangle-shaped dumplings by placing the filling slightly off-center, brushing the borders lightly with water, and folding the skins in half, point to opposite point; press the edges together to seal.)
3. Heat a heavy 12-inch skillet over medium-high heat. Add canola oil to and heat until hot. Add dumplings (crowding them is fine). Saut´┐Ż until bottoms brown, about 1 minute. Add chicken broth, cover, and reduce the heat. Steam dumplings until liquid is absorbed, about 5 minutes.
4. Sesame Dipping Sauce: In small serving bowl combine rice vinegar, soy sauce, sesame oil and brown sugar.
5. When dumplings are done, arrange them on a platter and serve with the dipping sauce.
The dumplings may be served as an appetizer or entree. They may be made ahead and frozen; freeze them first on a baking sheet, uncovered, then wrap them tightly. They should not be thawed before cooking, but be sure to add some additional cooking time for frozen dumplings once the broth has been added. The dumpling wrappers freeze well, too, as long as they are wrapped well to prevent them from drying out.
Asian Potstickers
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