Chinese Potstickers with Ginger-Scallion Dipping Sauce

I finished work a little early yesterday and thought I would try and tackle a tougher recipe, one that I have been wanting to test out for quite awhile.  Potstickers are always so delicious that I had to give them a try and see if I could repeat the experience I have had so many times in restaurants.

This recipe makes a ton of potstickers, like 45 or 50 of them, so it took awhile to make them all, especially since this is the first time I have tried to make them.  The filling comes together pretty quickly but the actual assembly is a bit slow since you have to pinch the edges of each potsticker together to create the crimping effect.

This was definitely one of the tougher recipes I have tried to make but I think it was a complete success.  There was a ton of flavor and the recipe makes enough for at least 4 or 5 people.  I tried out 2 different ways of cooking the potstickers (pan-fried and steamed) and both were delicious.

So many yummy potstickers.

Ingredients for Potstickers

• 1/2 c. cabbage, chopped
• 1/4 c. carrots, grated
• 1/4 c. green onion, chopped
• 1 Tbsp. fresh ginger, minced
• 1 lb. ground turkey or chicken
• 1 tsp. sesame oil
• 1/2 Tbsp. soy sauce
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 package wonton wrappers

Pan-fried.

1. Combine ground turkey or chicken with vegetables sesame oil, soy sauce, salt, and pepper.
2. Set up a small bowl of water.  If your wonton wrappers are square, cut them into circles using a cookie cutter or a glass.  Scoop about 1 tsp. of filling into the wonton wrapper.  Dab a small amount of water onto the wonton wrapper and fold in half, pressing to seal.  Fold pleats into the potsticker on one side and then do the same on the other.  Repeat with remaining wonton wrappers.
3. To pan-fry, add 1/2 Tbsp. olive oil to pan over medium heat.  Add dumplings to the pan, cooking in batches of about 8-10.  Cook for about 2-3 minutes, turn over and cook for 1-2 more minutes, until cooked through.
4. To steam, add 1/4 c. water to the pan over medium heat.  Add dumplings to the pan, cooking in batches of about 8-10.  Cover and cook for 4-5 minutes, until cooked through.

Ingredients for Ginger-Scallion Dipping Sauce

• 1/4 c. soy sauce
• 1 1/2 Tbsp. green onions, chopped
• 1/2 Tbsp. fresh ginger, minced

1. Combine all ingredients and serve with wontons.

Steamed