Mexican Potstickers - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 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
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 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.© Jim Catanich
"I made this sauce and loved the taste. The only thing I didn't like was how thick it was 'like a paste thick'. Next time I will add a little water to loosen it up some." - rdarej3
"Stuff green bell peppers with a mixture of rice, ground beef and pork sausage for a simple and..." - michelle krz
"is there a truck to adding the cream cheese where it doesn't circle? I've the recipe and it tastes great but the crea. cheese juat doesn't fully break down." - seamus m.
"This moist cornbread with a crisp, golden crust is great with chili or as a quick side dish." - heather
"It's as good as everyone says! I used a boneless chuck roast (3 lb) and cut the ranch dressing in half. I added an additional 1/4 cup water. I cooked it 9 hours. It came out very tender, and with a gravy that was superb! Served with mashed potatoes and steamed fresh garden peas. Thanks, yooper! This is one that I will repeat!!" - mizznezz
"I've tried so many pot roast recipes but never found one I thought was outstanding until I came upon THIS! I followed the instructions to the letter and it was the best I've ever had! There are only two of us so I cut it in half and it worked perfectly. I ran across another that is identical other than ... " - liz wilcox