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

"I made this for New Year's Eve. Followed the recipe exactly & it came out just like the photo-but I was a bit disappointed with it. Some guests enjoyed it, some I think didn't as they didn't go back for seconds. Husband commented yuck. I wasn't a big fan either, would rate it as just okay, not worth the effort. I'll be going back to the normal cob loaf dips, much prefer those. Won't make this again." - sherri3802

"This easy potato soup is made with chicken stock, bacon, onion, celery, and herbs, then finished..." - rob

"Delicious recipe! In a rush I was able to simmer for 45 mins and use some red wine that's been sitting in the cabinet. To make this healthier I used whole wheat thin spaghetti and no salt added cans except for the tomato paste." - zach g.

"This was delicious! I eat low carb high fat and this was the best. Even my family liked it." - sheldon

"What's the secret? Soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic, and a few..." - rebecca swift

"Buttermilk baking mix (e.g. Bisquick) does the trick in these savory biscuits, with the addition..." - chef john

Happy cooking...