Mexican potstickers

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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