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.