Spicy Chinese Potstickers with Stir Fried Veggies

¼ lb. ground turkey
1 cup tightly packed shredded Napa cabbage
1 tblsp. finely chopped fresh ginger
1 tsp. finely chopped garlic
1 tblsp. organic soy sauce
½ tsp toasted sesame oil
1/2-1 tblsp. chili garlic sauce (Tuong Ot Toi Viet Nam)
4 tblsp. canola oil
1 pkg, won ton wrappers

Mix the first seven ingredients together in a bowl

Use a three-inch biscuit cutter to cut 16 won ton wrappers into circles (you can also use the wrapper as is and just make a triangular potsticker)

Take 1 tsp of the meat mixture and place in the center of a circle. Moisten the edge of half of the circle and fold over the won ton wrapper. Press to seal and put tone side. Repeat this with the other 15 wrappers.

Saute the pot stickers on both sides over medium heat in a flat bottom wok or skillet. The potstickers should be crispy  and medium brown in color. Remove to a warm platter and stir fry the veggies.

Stir Fried Veggies

2 cups of snow peas
1 cup organic red bell pepper sliced in strips 1/3 inch by 3 inches
1 ½ cup sliced shitake or other  flat mushroom of your choice 1/3 in. by 3 inches
3 tblsp canola oil
1 tsp fresh garlic finely chopped
2 tblsp organic soy sauce

Saute the mushrooms in  hot oil in the same wok or skillet. (No need to wash wok after cooking the pot stickers.) Add the soy sauce and the snow peas. Cover for 2 minutes. Add the red peppers and stir until the peppers are wilted. The snow peas should still be a little crisp.

Serve the veggies on a platter with the potstickers and dipping sauce.

Ginger Soy Dipping Sauce

Mix together in a bowl:

1 tblsp fresh finely chopped ginger
½ cup light organic soy sauce
2 tblsp. Thai sweet chili sauce
1 tsp brown rice vinegar

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