Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

24 Potsticker wrappers Chili oil
3 tb Oil Rice vinegar
2/3 c Chicken broth

--------------------------FILLING-------------------------------
6 Dried black mushrooms 1/3 c Chicken broth
1 c Cabbage -- sliced 1 tb Soy sauce
1/4 ts Salt 1 tb Cornstarch
1/2 lb Ground turkey 1/2 ts Sugar
2 c Napa cabbage -- sliced 1/2 ts White pepper
3 Green onions -- chopped 2 oz Chinese sausage -- chopped
1 tb Ginger root -- minced

Soak mushrooms in warm water to cover until softened, about 15
minutes; drain. Trim and discard stems. Finely chop caps. Combine
regular cabbage and salt in a bowl; let stand for 15 minutes.
Squeeze to remove excess liquid. Place mushrooms, cabbage and
remaining filling ingredients in a bowl; mix well. Place a frying
pan over high heat until hot. Add chinese sausage and cook until fat
is rendered, about 1 minute. Remove and drain on paper towels. Add
to filling and mix well. To fill each potsticker, place a heaping
teaspoon of filling in center of potsticker wrapper; keep remaining
wrappers covered to prevent drying. Brush edges of wrapper in half,
crimping one side to form a semi-circle. Pinch edges to seal. Set
potsticker down on a baking sheet, seam side up so that potsticker
will sit flat. Cover filled potstickers with a dry towel. Place a
wide frying pan over medium heat until hot. Add 1 1/2 tbsp oil ,
swirling to coat sides. Add potstickers, half at a time, seam side
up. Cook until bottoms are golden brown, 3 to 4 minutes. Add 1/3 cup
broth; reduce heat to low, cover, and cook until liquid is absorbed,
5 to 6 minutes. Place potstickers, browned side up, on a serving
plate with chili oil and rice vinegar on the side.

Recipe By : Culinary Journey Through China

From: Meg Antczak Date: 11-29-95 (12:28)
(159) Fido: Cooking

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