• Prep Time:
  • Cooking Time:
  • Serves: 36 Servings

Mexican Potstickers

  • Recipe Submitted by on

Category: Appetizers, Mexican

 Ingredients List

  • 1 lg Onion -- chopped fine
  • 2 tb Oil
  • 1/2 lb Turkey -- ground
  • 1/2 ts Hot chili peppers -- red
  • Crushed dried
  • 1/2 ts Ground cumin
  • 1/2 ts Dried oregano
  • 1/4 c Green chilies -- canned
  • Diced
  • 1/4 c Cilantro -- fresh, minced
  • 1/4 c Chicken broth
  • 1 tb Flour
  • 3 Dozen
  • Wrappers
  • Non-fat sour cream
  • Potsticker -- gyoza


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

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.

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