Yield: 36 Servings
| Measure | Ingredient |
|---|---|
| 1 large | Onion -- chopped fine |
| 2 tablespoons | Oil |
| ½ pounds | Turkey -- ground |
| ½ teaspoon | Hot chili peppers -- red |
| \N \N | Crushed dried |
| ½ teaspoon | Ground cumin |
| ½ teaspoon | Dried oregano |
| ¼ cup | Green chilies -- canned |
| \N \N | Diced |
| ¼ cup | Cilantro -- fresh, minced |
| ¼ cup | Chicken broth |
| 1 tablespoon | Flour |
| 3 \N | Dozen |
| \N \N | Wrappers |
| \N \N | Non-fat sour cream |
| \N \N | Potsticker -- gyoza |
Combine onion and 2 teaspoon oil in a 10 to 12 inch non stick pan. Stir often over medium-high heat until onion is browned, about 10 minutes. Add turkey, crushed chilies,cumin and oregano;stir just until turkey is no longer pink and liquid evaporates, 5 to 8 minutes.Add green chilies, cilantro and broth with the 1 Tabls. of flour:stir until boiling. Let cool.
Lay wrappers, 6 at a time, on a flat surface and mound 1 rounded teaspoon turkey filling in the center of each. Moisten wrapper edge with water. Fold edge of a wrapper over filling and press against opposite edge;pinch rim to seal. repeat to seal remaining potstickers;cover wrappers not in use with plastic.
As potstickers are shaped,set pinched rim up and push down gently to flatten bottoms;place slightly apart on large flat pans.(If making ahead, chill up to 4 hours;to store longer, freeze on pans,then transfer to freezer containers,seal and freeze up to 3 months.) Heat ½ the remaining oil in a non stick 10 to 12 inch frying pan over medium-high heat.Fill pan with 1 layer (about ½ the batch)freshly made or frozen potstickers, flat bottom down.Cook, uncovered, until bottoms are golden, 1½ to 3 minutes.Add ⅓ cup water to pan. Reduce heat, cover tightly and simmer until skins look translucent, about 4 minutes. Uncover and boil over high heat until liquid evaporates.Transfer to a platter as cooked; keep warm.
Repeat, using remaining oil to cook the rest of the potstickers.
Recipe By : Sunset
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