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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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One of my fave food! Ingredients:
1/4 pound ground turkey |
1/2 teaspoon minced fresh ginger |
1 teaspoon minced green onion |
1 teaspoon minced water chestnuts |
1/2 teaspoon soy sauce |
1/2 teaspoon ground black pepper |
1/4 teaspoon crushed red pepper flakes |
1/4 teaspoon salt |
1/8 teaspoon garlic powder |
1 egg, beaten |
vegetable oil for frying |
12 wonton wrappers (3 x 3-inch size) |
Directions:
1. In a small bowl, add all the ingredients except for the egg, wrappers and oil, then mix well.
2. Add 1 tablespoon of the egg.
3. Save the rest of the egg for use later on.
4. Preheat oil in a deep fryer or a heavy saucepan to 375 degrees F. Use about 1-2 inches of oil, enough to cover the pot stickers.
5. Use a round cookie cutter or invert a small glass with a 3-inch diameter on the center of a wonton wrapper and cut around it to
6. make a circle.
7. Repeat for the remaining wrappers.
8. Spoon 1/2 tablespoon of the turkey mixture into the center of one wrapper.
9. Brush a little egg around half of the edge of the wrapper and fold the wrapper over the filling.
10. Gather the wrapper as you seal it so that it has a crinkled edge. Repeat until all wrappers are used.
11. Fry the pot stickers, six at a time, in the hot oil for almost 5 minutes or until they are brown.
12. Drain on paper towels.
13. Serve with hoisin sauce for dipping.
14. *For a healthier version, you can try baking these on a cookie sheet in a 375 degree F oven or you can steam them in bamboo steamer.
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