Pot Stickers

Wontons that have been browned and steamed or simmered are called pot stickers. Serve them as an appetizer or a main course.

Prep: 25 minutes Total: 40 minutes
Ingredients Serves 4

24 rectangular (3 1/2-by-3-inch) or square wonton wrappers
1 recipe Wonton Filling
2 tablespoons vegetable oil
2 scallions, finely chopped (optional)
1/3 cup reduced-sodium soy sauce, for serving

Directions
Make wontons (through step 2).Transfer to an oiled plate, and cover with a damp towel to keep moist. In a 12-inch nonstick skillet with a tight-fitting lid, heat 1 tablespoon oil over medium-high heat. Add half the wontons and cook, turning once, until lightly browned, about 1 minute per side. Carefully add 1/2 cup water (oil may sputter), cover, and steam until translucent and just cooked through, 2 to 3 minutes. Repeat with remaining tablespoon oil and wontons. Sprinkle pot stickers with scallions, if using, and serve with soy sauce.

Wonton Filling

Ingredients

Makes enough to fill about 24 wontons

1/2 cup finely chopped Napa or Savoy cabbage

Coarse salt

6 ounces ground pork, not all lean

3 scallions, finely chopped

1 tablespoon finely chopped, peeled fresh ginger

1 teaspoon soy sauce

1 teaspoon toasted sesame oil

Directions

In a medium bowl, toss cabbage with 1/2 teaspoon salt. Let stand 10 minutes. Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid. Return cabbage to bowl; add pork, scallions, ginger, soy sauce, and sesame oil. Mix well with a fork. Refrigerate leftover filling up to 2 days.

Turkey Dumplings

Ingredients

Makes about 80 dumplings

1 pound ground turkey

1/2 head iceberg lettuce, chopped

1/4 cup soy sauce

1 tablespoon sesame oil

1/4 cup white vinegar

1 tablespoon sugar

5 scallions, light green parts only, chopped

2 large eggs

1 (10-ounce) package white button mushrooms, cleaned and chopped

Coarse salt

All-purpose flour, for baking sheet

2 (12-ounce) packages round dumpling or gyoza skins

2 tablespoons canola oil

Dipping Sauce

Directions

In a large bowl, mix together turkey, lettuce, soy sauce, sesame oil, vinegar, sugar, scallions, eggs, and mushrooms until well combined. Season with salt.

Lightly dust a baking sheet with flour. Place about 1 teaspoon filling in the center of a dumpling skin. Use your finger or a pastry brush to moisten edge of dumpling skin with water. Fold skin over filling to form a half-moon shape. Press edges to seal. Place on prepared baking sheet. Repeat with remaining filling and dumpling skins. (At this point, dumplings may be frozen. To freeze, place dumplings on a parchment-lined baking sheet and freeze until frozen. Transfer dumplings to a resealable plastic bag and keep frozen up to 3 months.)

In a large nonstick skillet, heat canola oil over medium-high heat. Add dumplings and cook for 30 seconds. Add 1/4 cup water to skillet and cover. Cook until turkey is cooked through, 8 to 10 minutes (12 to 15 minutes if frozen). Serve immediately with Dipping Sauce.

Dipping Sauce

Makes about 1 cup

1/2 cup soy sauce
1/2 cup white vinegar
10 drops sesame oil
Juice of 1/2 lime
1/2 teaspoon fresh ginger, peeled and chopped

Directions
Mix all ingredients together in a small bowl.