Mexican Potstickers

READY IN: 1hr 25mins




  • Combine onion and 2 teaspoons oil in a 10-12" non-stick pan.
  • Stir often over med-high heat until onion is browned, about 10 minutes.
  • Add turkey, crushed chilies, cumin and oregano. Stir just until turkey is
  • no longer pink and liquid evaporates, 5-8 minutes.
  • Add green chilies, cilantro and broth with the 1 T. of flour. Stir until boiling. Let cool.
  • Lay wrappers, 6 at a time, on a flat surface and mound 1 rounded
  • teaspoon turkey filling in the center of each.
  • Moisten wrapper edge with water. Fold edge of a wrapper over filling and press against opposite edge. Pinch rim to seal. Repeat to seal remaining pot- stickers.
  • Cover wrappers not in use with plastic.
  • As potstickers are shaped, set pinched rim up, and push down gently to.
  • flatten bottoms.
  • Place slightly apart on lg. flat pans.(If making ahead, chill up to 4 hours.
  • To store longer, freeze on pans, then transfer to freezer containers, seal and freeze up to 3 months.).
  • Heat 1/2 the remaining oil in a non-stick 10-12" frying pan over med-high heat.
  • Fill pan with 1 layer (about 1/2 the batch) freshly made or frozen potstickers, flat bottom down.
  • Cook, uncovered, until bottoms are golden, 1 1/2-3 minutes.
  • Add 1/3 cup water to pan.
  • Reduce heat, cover tightly, and simmer until skins look translucent, about 4 minutes.
  • Uncover, and boil over high heat until liquid evaporates.
  • Transfer to a platter as cooked, and keep warm.
  • Repeat, using remaining oil to cook the rest of the potstickers.
  • Serve with a dollop of sour cream.