Ground Turkey Potstickers. Pure comfort food that is on the healthy side. Easy to make potstickers that are filled with deliciously seasoned turkey and vegetables.
I lived in Boston for several years. When I first moved there, I was a little upset about the grocery store situation. I lived about a mile away from a traditional grocery store, and without a car, that was a long way to carry my groceries. There was a Trader Joes just a block away from my apartment, but I had never heard of the place before, and thought it looked too small to be useful.
Sooner after moving to Boston though, I began to hear good reviews of Trader Joes. I was becoming quickly annoyed with being cold and tired from walking to the far away grocery store, and also had an unfortunate food poisoning incident due to a said grocery store’s bakery cake, so I decided to give Trader Joes a try. Everyone probably knows what happened next … I fell in love.
Before going to Trader Joes, I had not eaten potstickers. On a random trip to TJs one day, I saw an intriguing bag of Potstickers, and decided to give them a try. Again, I fell in love. As a student loving quick, easy meals, potstickers fell quickly into my weekly rotation.
At some point I began to make potstickers myself, which allowed me to put whatever flavors I was craving into them. For whatever reason, probably the fact I have two tiny kids, potstickers have fallen out of my rotation over the last few years. Recently though, I saw someone making them on Diners Drive-ins and Dives, and started craving them again. So, it was time to get back at them.
Ground Turkey Potstickers
I’m going to be honest, I’m a little nervous about posting this potsticker recipe. I love Asian food. But, when I make Asian food, it’s a lot of “Asian ingredient A plus Asian ingredient B plus this random thing I like tastes delicious to me, so I’m putting them together!” I’m worried that someone who truly knows Asian cooking will read this and say, “this chick has no idea what she’s doing.”
And I’m going to be honest again. My husband did not care for these. But, me, I loved them … and my kids, they loved them too. I asked my friend Erin to eat some and give me her honest opinion. Erin ate some the day after I made them, cold, straight out of the fridge, at 10am, and still said she was team ‘these are great!’ So, since my husband is wrong here, and I know these ground turkey potstickers are awesome, I’m sharing the recipe with you!
Ground Turkey Potstickers
- 1.25 pounds ground turkey
- 4-5 tbsp vegetable oil divided
- 1 tbsp fresh ginger grated
- 2 cloves fresh garlic
- 1 medium onion diced
- 1 cup shredded carrots
- 1/2 cup jarred roasted red peppers
- 1 teaspoon Chinese 5 Spice
- pinch red pepper flakes
- 1/2 teaspoon salt
- 1 tbsp reduced sodium soy sauce
- 32 dumpling wrappers
- Teriyaki Sauce or soy sauce for serving I have a strong preference for Kikkomam Teriyakia (original Takumi collection)
- Heat 1 tbsp oil in large skillet over medium-high heat. Add ginger and garlic. Cook for about 30 seconds.
- Add onion and shredded carrots. Cook until vegetables start to soften, about 3 minutes.
- Add ground turkey, roasted red peppers, Chinese 5 spice, red pepper flakes, salt, and soy sauce. Stir constantly until turkey is cooked through, about 4-5 minutes.
- Transfer ingredients to a large blender. Pulse several times, until ingredients are well mixed, but some clumps remain.
- Working in groups of 4 to 6 dumpling wrappers, place about 1 tbsp of turkey mixture into center of each wrapper.
- Use water to wet outside of wrapper. Use your fingers to fold wrapper into a taco shape, then bunch edges together from the outside in. Place each potsticker on a baking sheet or plate.
- Heat 1-2 tbsp of oil over medium-high heat in large skillet. Place potstickers flat side down in skillet and cook for about 1 minute, or until lightly browned. Remove and place aside. Add more potstickers, and oil as needed, until all are cooked (you will be able to fit around 20-24 potstickers in a 12 inch skillet). NOTE: If you do not want to use all potstickers right away, you can freeze the remaining potstickers in a single layer. Once they have frozen for a few hours, you can place them in a large Ziplock bag.
- Add 1/3 cup water to skillet and reduce heat to low so that the water is simmering (this assumes you are using about 24 potstickers in a 12 inch skillet). Place lid on skillet, but tilt it up so that steam can escape. Let steam until most of the water has evaporated, which will be about 5 minutes. Remove potstickers from skillet.
- Serve with soy sauce or teriyaki sauce. I prefer teriyaki sauce.
Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.
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