Makes: 25 dumplings
1/2 cup finely shredded Chinese or napa cabbage (you can use the already shredded bag of cabbage)
- 2 tablespoon minced fresh cilantro
- 2 tablespoon minced chives
- 1 large egg, lightly beaten
- 1½ tablespoons rice vinegar
- 1/2 tablespoon sesame oil
- 2 garlic cloves, minced or grated
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon Chinese five-spice powder
- 1 pound lean ground turkey or ground chicken
- 25 pot sticker or gyoza wrappers
- sweet chili sauce, optional
- In a large bowl, combine cabbage, herbs, egg, vinegar, sesame oil, garlic, seasonings, and ground turkey. Mix well.
- Place 1 tablespoon filling in center of each pot sticker wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edge with water. Fold wrapper over filling; seal edges, pleating the front side several times to form a pleated pouch. Stand dumplings on a work surface or sheet tray lined with parchment to flatten bottoms; curve slightly to form crescent shapes, if desired.
- In a sauté pan with a lid arrange dumplings so they are spaced at least 1/2” apart. Add about 1/4 cup of water, cover with a lid and bring to a gentle simmer. Once the wrappers have turned translucent, about 6 minutes, remove lid. Let any extra water evaporate. Add one tablespoon oil to pan, turn heat to medium high and cook until bottoms are golden brown, 2-3 minutes (optional).
- If desired, serve with chili sauce.
- Freeze option: Cover and freeze cooled dumplings on waxed paper-lined baking sheets until firm. Transfer to a large freezer container. To use, microwave dumplings, covered, for 30 - 45 seconds or until heated through.