These can be made ahead of time and frozen before cooking. Just make sure to store them in a single layer so they don’t stick together (or use wax paper to separate layers).
- 1/2 lb. ground turkey
- 6oz of cocktail shrimp (cooked)
- 1 can (8oz) water chestnuts
- 1/2 cup green onion (scallions)
- 3 Tbsp. soy sauce
- 3 Tbsp. sherry
- 1 tsp. fresh ginger
- 1 pkg. of won ton wrappers (round or square will work)
- vegetable or olive oil
- 1/3 – 1/2 cup chicken stock
Finely chop the cooked shrimp, water chestnuts and green onion (including tops). Mince the ginger.
In a large bowl combine the turkey, shrimp, water chestnuts, green onions, soy sauce, sherry, and ginger. Mix until thoroughly combined.
Wet the edges of each won ton wrapper and then place 1 heaping tsp. of the mixture in the center. Fold over and pinch closed. Keep them covered until ready to cook to prevent drying out.
If making the entire batch you will need 2 large pans. Add about 2 Tbsp. oil to your pan and heat until very hot. Turn down the heat and place the pot-stickers in a single layer. Cook covered on low heat for 5 minutes. Add chicken stock and cook covered for another 5 minutes or until most of the stock has boiled off.
Serve with a dipping sauce (recipe coming soon!). Makes approximately 40 pot-stickers.