Pot Stickers

Sprinkle chopped cabbage with salt. Toss to coat and let sit for 30 minutes. Squeeze excess water out of cabbage after 30 minutes.

In a large mixing bowl, combine turkey, cabbage, scallions, mushrooms, ginger, garlic, soy, sesame oil, Sriracha, pepper and cornstarch.

Lay a wonton wrapper on your work surface. Dip your finger in water and dab it along two sides.

Put a heaping teaspoon of filling in the middle and pinch the edges closed. Set on a baking sheet lined with parchment paper. Repeat until all the filling is used up. You might not need all the wrappers.

In a skillet, heat 1/2 tsp canola oil over medium heat. Working in batches, add pot stickers to the pan. Brown the bottoms for 1-2 minutes, until golden. Pour 1/4 cup water and immediately place a tight fitting lid on top. Let steam for 5-7 minutes, until cooked through.

Remove from pan and wrap in foil to keep warm while cooking the remaining pot stickers.

Meanwhile, whisk together ingredients for the dipping sauce.

Serve pot stickers hot with dipping sauce.