- 1 pound ground turkey
- 1 cup shredded green cabbage
- 3 ounces button mushrooms, chopped
- 3 cloves garlic, chopped
- 2 green onions, sliced
- 2 tablespoons hoisin sauce
- 1 tablespoon grated fresh ginger
- 3 teaspoons sesame oil
- 2 teaspoons sriracha (or more or less to taste)
- ¼ teaspoon black pepper
- 48 wonton wrappers
- water, for sealing and cooking
- in a large bowl, combine the turkey, cabbage, mushrooms, garlic, green onions, hoisin, ginger, sesame oil, sriracha, and pepper.
- place the wonton wrappers on a work surface (i worked with about 12 at a time and kept the rest of the wrappers waiting in the fridge so they wouldn't dry out). drop about a tablespoon of the turkey mixture into the center of each wrapper.
- using your finger, spread a bit of water around the edges of one wrapper. press the sides of the wrapper together tightly so that they stick, and gently press the entire thing down a bit so that it is flat on the bottom. you should wind up with a nice little pocket that stands up. repeat with the rest of the wrappers.
- to cook the potstickers, spray a nonstick skillet with cooking spray and heat it over medium heat. place in a bunch of potstickers (as many as you can fit in the pan without them touching), flat side down. let the potstickers cook, without touching them, for about 2-3 minutes, until they are golden on the bottom.
- pour about ½ cup of water into the bottom of the skillet (it should go about ¼-inch up the sides of the potstickers - add more water if necessary) and immediately cover it. let the potstickers cook, covered, for about 5 minutes, until almost all the water is gone. uncover the pan and let it cook for another minute or so until all the water has evaporated.
- serve the potstickers hot with soy sauce.
Source: With Love And Cupcakes
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