Mexican Potstickers

Total Time: 1 hr 25 mins Preparation Time: 45 mins Cook Time: 40 mins

Ingredients

• 1 large onion, finely chopped
• 2 tablespoons oil
• 1/2 lb ground turkey
• 1/2 teaspoon hot chili pepper, red, crushed, dried
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 cup green chili, canned, diced
• 1/4 cup cilantro, fresh, minced
• 1/4 cup chicken broth
• 1 tablespoon flour
• 3 dozen potsticker gyoza skins
• sour cream

Recipe

• 1 combine onion and 2 teaspoons oil in a 10-12" non-stick pan.
• 2 stir often over med-high heat until onion is browned, about 10 minutes.
• 3 add turkey, crushed chilies, cumin and oregano. stir just until turkey is
• 4 no longer pink and liquid evaporates, 5-8 minutes.
• 5 add green chilies, cilantro and broth with the 1 t. of flour. stir until boiling. let cool.
• 6 lay wrappers, 6 at a time, on a flat surface and mound 1 rounded
• 7 teaspoon turkey filling in the center of each.
• 8 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 pot- stickers.
• 9 cover wrappers not in use with plastic.
• 10 as potstickers are shaped, set pinched rim up, and push down gently to.
• 11 flatten bottoms.
• 12 place slightly apart on lg. flat pans.(if making ahead, chill up to 4 hours.
• 13 to store longer, freeze on pans, then transfer to freezer containers, seal and freeze up to 3 months.).
• 14 heat 1/2 the remaining oil in a non-stick 10-12" frying pan over med-high heat.
• 15 fill pan with 1 layer (about 1/2 the batch) freshly made or frozen potstickers, flat bottom down.
• 16 cook, uncovered, until bottoms are golden, 1 1/2-3 minutes.
• 17 add 1/3 cup water to pan.
• 18 reduce heat, cover tightly, and simmer until skins look translucent, about 4 minutes.
• 19 uncover, and boil over high heat until liquid evaporates.
• 20 transfer to a platter as cooked, and keep warm.
• 21 repeat, using remaining oil to cook the rest of the potstickers.
• 22 serve with a dollop of sour cream.