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Turkey Potstickers

Updated on October 22, 2012
anglnwu profile image

A certified health and wellness coach, I love discussing food, health benefits and how to keep weight in check,

Nuggets of delectable treats that beg to be enjoyed.
Nuggets of delectable treats that beg to be enjoyed. | Source

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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.

Please rate this recipe....thanks.

5 stars from 4 ratings of Turkey Potstickers

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.

Cook Time

Prep time: 30 min
Cook time: 15 min
Ready in: 45 min
Yields: 40 servings with 1 piece to a serving


  • 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.


  1. Put a tablespoon of filling and place it in the middle of a wanton wrapper.
  2. Take one corner and place it over the corner directly across, so it makes a triangle shape.
  3. Press edges together to seal filling.
  4. 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.
Click thumbnail to view full-size
Put filling and seal up edges. Crimp the edges up by bring both the outside corners towards the middle. Scrunch the folds together.
Put filling and seal up edges. Crimp the edges up by bring both the outside corners towards the middle. Scrunch the folds together.
Put filling and seal up edges. Crimp the edges up by bring both the outside corners towards the middle. Scrunch the folds together. | Source

Pan-fry Potstickers

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.

Click thumbnail to view full-size
These treats are ready for some action--pan-fry  them up and enjoy.
These treats are ready for some action--pan-fry  them up and enjoy.
These treats are ready for some action--pan-fry them up and enjoy. | Source

Potsticker--all ready for your enjoyment.

Crispy yet soft--a superb combination that's sure to tempt and please.
Crispy yet soft--a superb combination that's sure to tempt and please. | Source

Dipping Sauce

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.

Nutrition Facts
Serving size: 1 potsticker
Calories 40
Calories from Fat9
% Daily Value *
Fat 1 g2%
Saturated fat 0 g
Carbohydrates 4 g1%
Sugar 1 g
Fiber 1 g4%
Protein 2 g4%
Cholesterol 7 mg2%
* 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'll be surprised at your own genius.

Traditional Ingredients Used in Potstickers.


  • Pork
  • Beef
  • Shrimp
  • Chicken


  • Cabbage
  • Nappa cabbage
  • Carrots
  • Chives
  • Onion
  • Garlic
  • Ginger
  • Water chestnut
  • Shitake mushroom


  • Soya sauce
  • Oyster sauce
  • Hoisin sauce
  • Sesame oil
  • Salt
  • White Pepper
  • Sugar
  • 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.


Submit a Comment

  • anglnwu profile image

    anglnwu 5 years ago

    Thanks, Denise, you're the sweetest.

  • Denise Handlon profile image

    Denise Handlon 5 years ago from North Carolina

    Another yummy recipe, anglnwu-I rated this one 5 stars, too.

  • anglnwu profile image

    anglnwu 5 years ago

    beingwell, in northern America, fried dumplings are known as potstickers. I know it's like aliases...hehe. Thanks for dropping by to comment and thanks for sharing.

  • beingwell profile image

    beingwell 5 years ago from Bangkok

    Yumyumyum!!! I don't know them as potstickers, though. Most of us (my friends and family) call them fried dumplings. hihihi... I'll try your recipe.

    Voted up, useful and shared.

  • anglnwu profile image

    anglnwu 5 years ago

    Peggy W, the process can be fun, especially when you've a few sitting down together to make them. It's not that diffficult to make and you've love the fact that you can eat more than one serving. Thanks for voting it up.

  • Peggy W profile image

    Peggy Woods 5 years ago from Houston, Texas

    I voted up, useful and interesting on this informative hub of yours. We love potstickers and have often eaten them but never made them from scratch. Sounds simple enough and I like the fact that you can experiment and make them to one's taste. Thanks!

  • anglnwu profile image

    anglnwu 5 years ago

    Om, it's most certain that I can read your watch out. Thanks for dropping by to comment. Appreciate much.

    Movie Master, thanks for your vote of confidence. Enjoy your trial run of potstickers.

  • Movie Master profile image

    Movie Master 5 years ago from United Kingdom

    I have never made these before, I am looking forward to trying your recipe!

    Love the photos, they look delicious!

    Voted up

  • Om Paramapoonya profile image

    Om Paramapoonya 5 years ago

    Haha...Once again you wrote about one of my favorites! Two hubs in a row now! I guess you can either read my mind or we just have similar taste in food. It's great either way, because I get to learn yummy recipes from you :)

  • anglnwu profile image

    anglnwu 5 years ago

    vespawoolf, haha, potsticker attack--been there. Having friends over to make potstickers is also really fun. Thanks for your nice comments.

    teaches, I agree, they don't normally have turkey potstickers but in general, there are healthier if they're made with lean turkey. My husband loves them, so do I. Thanks for your vote of confidence.

  • teaches12345 profile image

    Dianna Mendez 5 years ago

    I will have to try this as I have not had a turkey potsticker before. I love potstickers in general and now I may have to have some tomorrow. Great recipe idea and your post is well designed.

  • anglnwu profile image

    anglnwu 5 years ago

    Mhatter, thanks for stopping by to comment.

    Mommiegee, thanks for your comments. Enjoy your attempt.

  • anglnwu profile image

    anglnwu 5 years ago

    rebecca, if you feel like reaching for one--then, I'm more than happy to offer you some--if i could. Thanks for the compliment--makes me feel so good.

  • anglnwu profile image

    anglnwu 5 years ago

    Pamela, give it a try. It's not that difficult and you can make a big batch to eat over 2 to 3 days. Thanks for commenting.

  • vespawoolf profile image

    vespawoolf 5 years ago from Peru, South America

    I love this hub! Now I'm having a potsticker attack, so I'm going to have to try this. I like your healthier version and the fact it can be adapted. The dipping sauce sounds fabulous as well, and all the ingredients are available here! Thank you for sharing.

  • anglnwu profile image

    anglnwu 5 years ago

    Thanks, makes me feel good to get your vote of confidence. You're such a wonderful cook yourself.

  • Mommiegee profile image

    Mommiegee 5 years ago from Alabama

    Fantastic recipe! These look so yummy! Thanks for sharing and I will be trying this recipe.

  • Mhatter99 profile image

    Martin Kloess 5 years ago from San Francisco

    Thank you for this great recipe

  • rebeccamealey profile image

    Rebecca Mealey 5 years ago from Northeastern Georgia, USA

    These look so good! Great directions for potstickers. This is a new dish for me I think. Your photos make me want to reach into the computer screen and pull one of these out.

  • Pamela99 profile image

    Pamela Oglesby 5 years ago from United States

    I think I would love to try this recipe. It looks delicious and I have never made anything quite like this before. Thanks.

  • anglnwu profile image

    anglnwu 5 years ago

    Thanks, screaming for the vote up. Glad you stopped by.

  • anglnwu profile image

    anglnwu 5 years ago

    Angela, thanks for being the first to comment. Appreciate your sharing too.

  • profile image

    Arlene V. Poma 5 years ago

    Outstanding recipe for a family favorite, angin. Always looking for a way to substitute turkey for pork, and this is certainly it!

  • profile image

    kelleyward 5 years ago

    These look so crispy on the outside and creamy in the center. Yum! Voted up and shared! Take care, Kelley

  • profile image

    screaming 5 years ago

    Will have to try these. voted up!

  • Angela Brummer profile image

    Angela Brummer 5 years ago from Lincoln, Nebraska

    I am making these for certain! I will also share this!


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