These potstickers are a perfect way to use leftover smoked, roasted or poached wild turkey breast or thigh meat. The filling stays juicy thanks to cabbage and mushrooms, while the crispy bottom gives way to a tender wrapper.
Jeremiah Doughty•November 8, 20261 min read
Photo Credit: Jeremiah Doughty
Photo Credit: Jeremiah Doughty
INGREDIENTS
Filling
2 cups finely chopped or ground cooked wild turkey
1 cup finely shredded Napa cabbage
1/2 cup finely diced shiitake or cremini mushrooms
3 green onions, thinly sliced
2 cloves garlic, minced fine
1 tablespoon fresh grated ginger
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon rice vinegar
1 teaspoon sriracha (optional)
1 teaspoon brown sugar or honey
1/2 teaspoon white pepper
1 egg
30 to 35 round potsticker wrappers
For Cooking
2 tablespoons avocado or vegetable oil
1/2 cup water
Ginger Soy Dipping Sauce
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon chili crisp or chili oil
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
1 teaspoon honey
1 green onion, sliced
Toasted sesame seeds
Photo Credit: Jeremiah Doughty
Photo Credit: Jeremiah Doughty
Instructions
In a bowl, combine the turkey, cabbage, mushrooms, green onions, garlic, ginger, soy sauce, sesame oil, rice vinegar, brown sugar, white pepper and egg. Mix until everything is evenly combined.
Lay a wrapper in your palm and place about 1 tablespoon of filling in the center. Wet the edge with water, fold into a half-moon, and crimp the edges tightly. Repeat until all the filling is used.
In a large skillet, add oil, then place potstickers in the pan, not crowding. Turn on medium heat. Cook 2-3 minutes.
Once oil starts to crackle, pour in the water and immediately cover with a lid. Steam for 5 to 6 minutes until the wrappers are tender and the water has evaporated.
Remove the lid and allow the bottoms to crisp again for another minute before serving.
Mix all the dipping sauce ingredients and serve alongside the hot potstickers.
