Thai Turkey Pot Stickers
Servings
24POT STICKERS
Servings
24POT STICKERS
Ingredients
Turkey Filling
Dough
Sauce/Broth
Instructions
Turkey Filling
  1. In a food processor place cabbage, water chestnuts, cilantro & garlic. Process for a couple of seconds until finely chopped. Place in a bowl with ground turkey thighs, shredded carrots, apricot preserves, soy sauce, ginger & red pepper flakes. Refrigerate until ready to use.
Dough
  1. Place flour & salt in a mixing bowl. Slowly pour in hot water. Stir with a wooden spoon until mixture forms a shaggy dough.
  2. Flour your hands and transfer dough to a work surface. Knead dough until it becomes smooth and elastic, about 3 to 5 minutes. If dough seems too sticky, sprinkle with a bit more flour, up to an additional 1/2 cup, and continue to knead. Wrap dough ball in plastic, and let it rest for about 30 minutes.
  3. When dough has rested, divide into 4 equal pieces. Cover 3 pieces with a dish cloth while you work the first piece. Roll into a small log about the thickness of a thumb, about 3/4 inch. Divide each log into 6 equal pieces. Roll each piece into a thin 3 1/2-inch circle on a lightly floured surface to form the pot sticker wrappers. Repeat with the remaining dough pieces.
  4. Lightly moisten the edges of a wrapper with your wet finger. Place a small scoop of the ground turkey mixture onto the center of a wrapper. Fold up the 2 sides and pinch together in the center. Pinch together the remaining edges, forming ‘pleats’ along one side. Tap the pot sticker on the work surface to slightly flatten the bottom; form a slight curve in it so it stands upright in the pan. Transfer to a well-floured plate. Loosely cover with plastic wrap. Repeat with remaining dough and filling. Place pot stickers in refrigerator while you are making the sauce/broth.
Sauce/Broth
  1. In a small pot, combine sauce/broth ingredients & simmer for 5 minutes. Add a little bit of the sliced onion & simmer a few more minutes. Remove from heat & set aside.
Frying/Steaming
  1. In a skillet, heat a small amount of oil. Place about 6 or 7 pot stickers in the hot oil, flat side down. Cook until the bottoms are golden brown, about 2 minutes. Drizzle in some of the sauce/broth and quickly cover the pan; steam for about 6-8 minutes. Uncover; reduce heat to medium. Continue cooking until water evaporates and bottoms are browned and crunchy, 1 or 2 minutes. Transfer to a warm serving dish. Repeat with remaining pot stickers. Serve with remaining sauce.
Recipe Notes
  • I used about 2 teaspoons of filling per pot sticker. This is probably more than a traditional one would have but for us it is a better filling/dough ratio. Do what works for you.