If your family is like ours and becomes both warm and cold Turkey sandwiches weary by the Saturday or Sunday after Thanksgiving, and if the thought of yet another large pot of turkey carcass and root vegetable soup no longer stirs the imagination, pot stickers may be just the thing to get your creative leftover turkey juices flowing.
The recipe below is easy to make and freeze and can be the perfect additions to the December family tree-trimming dinner or New Year’s Eve dim sum (bite-sized dumplings) cocktail party. This often-used recipe was clipped from a very old Cooking Light magazine.
Ingredients for approximately 24 pot stickers (double or triple the recipe based on needs and the amount of leftover turkey you still have)
Dipping sauce
- 2 tablespoons water
- 2 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1/2 teaspoon dark sesame oil
- 2 garlic cloves, minced
- Sriracha sauce to taste.
Pot Sticker Filling Ingredients
- 1 cup sliced shitake mushroom caps
- 1/2 cup sliced green onions
- 1/4 cup sliced carrot
- 2 tablespoons minced peeled fresh ginger
- 2 tablespoons rice vinegar
- 3 eggs whites, lightly beaten
- 2 cups chopped skinned cooked turkey
- 24 (4-inch) “Nasoya” or the brand of your choice, wonton wraps found in refrigerator section of supermarket
- 2 teaspoons vegetable oil, divided
- 1/2 cup water, divided.
Directions
Combine all dipping sauce ingredients, stirring well with a whisk.
Filling: Place mushrooms, onions, carrot, ginger and vinegar in a food processor. Pulse until coarsely chopped—scraping sides often. Combine mushroom mixture and egg whites in a large bowl, add turkey and stir until combined.
Working with one wonton skin at a time (cover remaining skins to keep from drying, spoon about one tablespoon turkey mixture into center of each skin. Moisten edges with water. Fold in half, pinching edges together to seal. Place pot sticker on a baking sheet (cover loosely with a towel to keep from drying). Repeat procedure with remaining skins and turkey mixture. We freeze them individually on plates, then bag for use at a later time.
Cooking
If frozen, thaw slightly. Heat one teaspoon vegetable oil in a large nonstick skillet over medium-high heat. Arrange half of pot stickers in pan, cover and cook for about five minutes or until lightly browned. Turn pot stickers over and add 1/4 cup water. Cover and simmer-steam five more minutes. Remove from pan and keep warm until served with dipping sauce above, or leftover Luchow’s cranberry sauce from our November 11 recipe.
Most of our Tasty Tuesday recipes are stored under the Biosyntrx web site Education Center for your cooking convenience.
Happy Thanksgiving from Ellen Troyer, with Spencer Thornton, MD, and the Biosyntrx staff
