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Title: Mexican Potstickers
Categories: Appetizer Mexican
Yield: 36 Servings
| 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 | |
| Non-fat sour cream | ||
| Potsticker -- gyoza | ||
| Wrappers |
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 plastic.
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.
Recipe By : Sunset