1 large onion -- chopped fine
2 Tablespoons oil
1/2 pound turkey -- ground
1/2 teaspoon hot chili peppers -- red, crushed dried
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 cup green chilies -- canned diced
1/4 cup cilantro -- fresh, minced
1/4 cup chicken broth
1 Tablespoon flour
3 dozen potsticker -- gyoza wrappers
non-fat sour cream
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 Tbs. 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 potsticker, 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 1/2 the remaining oil in a non stick 10 to 12 inch frying pan over
medium-high heat. Fill pan with 1 layer (about 1/2 the batch) freshly made or
frozen pot stickers, flat bottom down. Cook, uncovered, until bottoms are
golden, 1 1/2 to 3 minutes. Add 1/3 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.