Mexican Potstickers Recipe

Directions:

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