Ground Turkey Pot Stickers are the perfect appetizer and highly addictive! This recipe is very easy to make!
You may also see these referred to as Pan-fried dumplings potstickers or gyoza in Japanese. They’re basically the same.
GROUND TURKEY POT STICKERS
They’re full of ground turkey so they’ll be better for you. They are perfectly steamed with crispy bottoms, a textural dream.
My potstickers are not wrapped perfectly. You can practice and get it right, or use a potsticker maker. Honestly, I don’t care if they look perfect, they don’t last long enough here to look at for very long. I simply wet the edge with water and crimp them together to hold in the filling.
Remember to use a non-stick pan, so potstickers will not stick to the pan and have a nice and crunchy bottom.
To test the filling mixture before you wrap and cook, take a small amount of it and add it to the frying pan. It doesn’t have to be pretty, cook it through, cool, and taste it. Adjust with more seasonings if necessary. Proceed with wrapping and cooking.
TO COOK GROUND TURKEY POT STICKERS
If you have a steamer, line the bottom of the steamer with parchment paper. This will keep the potstickers from sticking. Place the folded dumplings on the paper over boiling water. Steam for 7 to 8 minutes until cooked through.
While you’re here, check out these recipes
- Easy Pot Stickers
- Edamame Cilantro Salad
- Avocado & Edamame Salad
- Potsticker Pasta Salad
- 10 Best Cobbler Recipes
Please keep in mind that nutritional information is a rough estimate and can vary based on products used.
Ground Turkey Pot Stickers
- 20 wonton wrappers
- 2 tablespoons green onions sliced
- 8 ounces ground turkey
- ½ tablespoon hoisin sauce
- 1 teaspoon sriracha sauce
- ½ teaspoon fresh ginger grated
- 1 teaspoon garlic minced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons water for sealing wontons
- 2 tablespoons coconut oil for frying
- 2 tablespoons water
- 2 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- ½ teaspoon dark sesame oil
- 1 medium garlic clove minced
- 1 tablespoon ginger grated
- 1 medium scallion sliced
- To prepare dipping sauce, combine sauce ingredients, stirring well with a whisk.
- Combine green onions, turkey, ginger, hoisin, garlic, green onions, hoisin sauce, sriracha sauce, salt, and pepper.
- Mix until well combined. I've found this is easier mixed with a fork.
- Lay wontons out on a clean surface.
- Fill center of wonton with approximately 1/2 tablespoon of the mixture.
- Gather edges of the wrapper together overfilling. Wet your fingertips with the water and seal wonton around pork. Press edges of the wrapper together, enclosing the filling completely.
- Repeat with remaining wrappers and filling.
- Place a collapsible metal steamer rack or colander in a large wide pot. Fill a pot with 1-inch water. Spray steamer rack with nonstick spray. Bring water to a boil.
- Working in batches, arrange dumplings on rack 1-inch apart. Cover pot with lid and steam dumplings until cooked thoroughly, about 8 minutes.
- Watch the water level and add more as needed.
- Transfer dumplings to a platter after steaming them for 8 minutes.
- To fry, add 1 tablespoon coconut oil to a saute' pan or use a non-stick pan without oil. Fry on medium-high until golden.
- Transfer to a platter and serve with dipping sauce.