Mexican Potstickers

Recipe: Appetizer : Mexican Potstickers - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

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

Directions

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 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 potstickers, 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.






Latest Reviews

"Herbed chicken in a sweet Marsala and mushroom sauce -- sounds simple, and it is --..." - esther nelson

"This is a wonderfully comforting and creamy soup. I used red skinned potatoes and left the skins on. I diced them somewhat small and roasted them in the oven with some fresh rosemary and thyme, salt and pepper and olive oil. When they were fork tender, I smashed some of ... " - under12parsecs

"This was my aunt's recipe for fudge, passed down through the family. It's better than any fudge..." - jamie

"I made this last night, it was a HUGE hit! my kids both loved it and my hubby devoured it and I loved it too, I will be making this again for sure! thanks for the recipe!" - donna

"My mom used to make this easy recipe every Thanksgiving when I was little. We kids could..." - stacy m. polcyn

"Followed the recipe, and it was the best roast ever. I served it to four fiends, and they all wanted the recipe. We made sandwiches two days later and had the same results, best flavor for a sandwich from a pot roast ever." - glen r.

Happy cooking...