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Craving some potstickers? You've a few choices. You can buy them from the frozen section of most major supermarkets and pan-fry them at home. Or go to any Asian restaurant and chances are they’re on the menu....served warm and toasty with a side of dipping sauce. But it's difficult to be happy with a few pieces unless you want to throw down more cash. Why not make them yourself? All you need is some time and a ltitle effort and then you can indulge to your heart's desire. They're other perks as well--not only are they healthier, since you get to decide what goes into the fillings, they’re also seriously lacking in preservatives since they don’t have to sit in the freezer section waiting for customers to pick them up. So, whether those are reasons or excuses, making your own potstickers may just be the way to go.
When I get a potsticker attack, I would get busy and make a batch. While most potstickers use ground pork, chicken, beef, shrimp or chopped vegetables, I opt for ground turkey most of the time. Why turkey, since it’s not the meat most associated with potstickers? Firstly, my husband doesn’t eat pork, and ground turkey makes a good alternative. Turkey has a more mellow taste than beef and blends well with the seasonings. All things considered, ground turkey becomes the meat of choice.
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Is Turkey Always Healthier?
Turkey and chicken are often perceived as being healthier than beef or pork. That is so if the meat is lean and skinless, particularly turkey or chicken breasts. Thighs, legs and wings have higher fat content than breast meat and may not be as healthy.
On the other hand, lean cuts of pork or beef such as pork tenderloin, pork loin roast, sirlion steak or flank steak may be as healthy as lean cuts of turkey or chicken. Nutritionists note that beef, in particular, may contain more nutrients and heart healthy monounsaturated fats than chicken or turkey.
In general, it's the cut of meat that determines the calories and fat content. To help you decide, always read label. In my recipe, I use 93 percent fat-free ground turkey and it didn't turn out dry due to the use of fresh herbs.
- 1 pound ground lean turkey, (93% fat-free)
- 3 stalks green onion, finely chopped
- 2 sprigs cilantro, finely chopped
- 1/4 large onion, finely chopped
- A handful of oatmeal
- 1 tsp cornstarach
- 2 tbs soya sauce
- A dash of sesame oil
- salt and pepper, to taste
- 1 pkg wanton wrapper, (or dumpling wrapper)
1. Put ground turkey in a large bowl.
2. Add chopped onion, green onion and cilantro.
3. Season with soya sauce, sesame oil, salt and pepper.
4. Add oatmeal and cornstarch.
5. Mix well.
- Put a tablespoon of filling and place it in the middle of a wanton wrapper.
- Take one corner and place it over the corner directly across, so it makes a triangle shape.
- Press edges together to seal filling.
- Bring the two corners towards the middle and give it a scrunch. You should see pleats or folds. Squeezing it tighter will give more folds.
1. Coat pan with oil.
2. Once the pan is warmed sufficiently, place potstickers in pan and cook for 3 minutes on each side or until they're nicely browned.
3. Usually half a cup of water is used to steam potstickers at this time. I season the water with 1/2 tsp of soya sauce and 1/2 tsp of sugar for added flavor and then add to potstickers.
4. Lower heat, cover pan and allow potstickers to absorb all the nice flavors.
5. Once the liquid is all absorbed, dish it up and serve warm with dipping sauce.
Potsticker--all ready for your enjoyment.
Dipping sauce can enhance the eating experience. The sauces vary from place to place to personal preferences. In Shanghai, they eat potstickers with black vinegar and finely shredded ginger. In most restaurants, a soy-based sauce is used. Here's one I use often:
- 1 tsp of Asian chili sauce
- 1 tsp of soya sauce
- 1/2 tsp of sugar
- 1 tsp of rice wine vinegar
- 2 to 3 tbs of hot water
Mix well and serve with potstickers.
|Serving size: 1 potsticker|
|Calories from Fat||9|
|% Daily Value *|
|Fat 1 g||2%|
|Saturated fat 0 g|
|Carbohydrates 4 g||1%|
|Sugar 1 g|
|Fiber 1 g||4%|
|Protein 2 g||4%|
|Cholesterol 7 mg||2%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Creativity is very welcomed in culinary arts. That goes for potstickers as well. Think up a filling and you've your own signature dish. In my version of potstickers, I decided to use wanton wrapper instead of traditional oval dumpling wrapper as the former is thinner and less doughy. I added oatmeal and cornstarch to help hold the ingredients together. Plus oatmeal is super heart-friendly.
Below is a list of traditional ingredients used for filling.Most of the ingredients have to be chopped or minced to make it possible to fit into a small wrapper. Feel free to play with ingredients...you'll be surprised at your own genius.
Traditional Ingredients Used in Potstickers.
- Nappa cabbage
- Water chestnut
- Shitake mushroom
- Soya sauce
- Oyster sauce
- Hoisin sauce
- Sesame oil
- White Pepper
- Shao hsing wine
Dumpling (jiaozi), potsticker, gyoza—what’s the difference?
Not much, actually. The difference lies in the way it’s cooked. Steam or boil them and they become dumplings. Pan-fry them and they become potstickers. Gyoza is the Japanese version of potstickers. It is believed that the Japanese brought the idea of potstickers back to Japan after the China occupation in second world war in the 40's. Gyozas are made with thinner dough (gyoza wrapper or wanton wrapper) and they are often more garlicky.
A little bit of history of potstickers
Originally, the Chinese people had dumplings and they were happy. One day, a chef in the Imperial Court forgot about his dumplings on the stove and they were burned. In order to “save face’ (and possibly his job), the chef announced that he has a novel way of making dumplings—deliciously charred to bring out the flavor. The court members tasted them and fortunately, for the quick-thinking chef, they loved them. That was in the Song dynasty (circa 960 to 1280 AD). Many moons have passed and judging by the enduring popularity of potstickers, the Chinese have never been happier with the new twist and so have the rest of the world.