Anytime I want something from my dad, I just make him a plate of these. Yes, they’re that good.
Ingredients
Method
- 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.
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