For a quick meal on lazy nights, I admit I do have frozen pot stickers in my freezer for easy dinners. And depending on the brand, they are quite good. But the won ton wrappers they use are thicker and a bit on the chewy side.
Home made pot stickers are more delicate and tender. I think it’s because the wrappers are thinner. The end result? Pot stickers that aren’t so doughy and the filling stands out.
I wanted a simple pot sticker, so these are made with just a few ingredients, ground turkey, cabbage, and green onions, not including spices and flavorings. But I’ve also made them with a bunch of stuff finely chopped to fit into the small pockets. Some yummy ideas include: meats of your choice, mushrooms, water chestnuts, onions, carrots, butternut squash, whatever appeals to you.
Normally, I have pot stickers with just a little soy sauce served on the side. But with these simple ingredients, I thought something a bit fancier was in order. You can also serve it with ponzu sauce for a more citrusy edge. And you can buy ponzu sauce in a bottle that can be found in the Asian food aisle.
Pot stickers are usually sealed together with a pleated edge. It’s a pretty effect. But I just sealed the edges with a bit of egg wash, then used a fork to finish it off…like you’d do to a pie or turnover. Easy and just as attractive.
Makes 2 dozen
- 8 oz. ground turkey
- 2 cups finely shredded cabbage
- 3 stalks green onion, chopped
- 1 piece of garlic, grated
- 3 tsp. soy sauce
- 1 tsp. sugar
- 2 tsp. fish sauce
- 1/8 tsp. ginger powder
- 24 won ton round wraps
- oil for frying
- 1 egg
- 3 tsp. oyster sauce
- 2 T water
- 1 tsp. fresh lemon juice
Brown the meat in a little oil. Add the cabbage and cook until soft.
Add the green onions, garlic, soy sauce, sugar, fish sauce, and ginger powder. Cook to blend flavors.
Whisk egg with one tablespoon water.
Place some of the meat and cabbage mixture on the won ton wrap. Use your finger to wet the edges with the egg wash. Fold the wrap over like a turnover. Press to seal, then press the edges with fork tines as you would do to a pastry turnover.