Turkey and shrimp pot stickers

February 20, 2013 § 4 Comments

We have good news and bad news concerning these delicious little pot sticker dumplings.

The good news is that this recipe makes a lot of pot stickers.  The little dumplings freeze well, and you can easily make enough for several meals, taking what you need from the freezer.  The bad news is that the preparation is lengthy.  Dave and I made these on Saturday, and it took an hour to put together the little individual dumplings.  But because the recipe makes so many, we now have enough pot stickers for several meals.  These are great little appetizers, but can also be the basis for an entire meal.

GPP 02_20_2013c

This recipe is easily modified.  Try substituting ground pork for the turkey, and you can also leave out the shrimp.   We left the shrimp out of half of these because of my shellfish allergy, and they were still delicious.

Turkey and shrimp pot stickers

5 cups finely chopped napa cabbage

1 teaspoon salt

1 pound ground raw turkey

1 cup finely chopped raw shrimp

5 chopped green onions

3 tablespoons soy sauce

1 tablespoon white wine

3 teaspoons ground ginger

2 teaspoons toasted sesame oil

2 teaspoons sugar

1/2 teaspoon pepper

1 large egg, beaten

120 pot-sticker wrappers (2 packages)



Dipping sauce for pot stickers (recipe below)

Place the chopped cabbage into a colander, and place the colander in a large bowl.  Sprinkle the salt over the cabbage, and set aside for 10 minutes.

Meanwhile, stir together the raw turkey, chopped raw shrimp, green onions, soy sauce, white wine, ginger, sesame oil, sugar, pepper, and egg.

Use your hands to squeeze the liquid from the cabbage, and then stir the cabbage into the turkey shrimp mixture.

Fill a small bowl with water.  Place 8-10 pot sticker wrappers onto a cutting board or sheet of waxed paper.  Drop a scant tablespoonful of the stuffing mixture onto the middle of each wrapper.


Moisten the inside edges of each wrapper with a little water, and then fold in half, pinching the edges closed.  Arrange the folded potstickers onto a cookie sheet, and set them aside for cooking or freezing.  These freeze very well.

When all of the pot stickers have been folded, place a tablespoon of oil in a large lidded frying pan.  Turn heat to medium-high; when the oil is hot add one layer of pot stickers to the pan.  Cook for 2 minutes, and then turn.  Pour in 1/4 cup water, and place the lid on the pan.  Cook another 3 minutes.  Remove the pot stickers from the pan, and place them on a serving platter; cover with foil to keep warm.  Wipe the inside of the frying pan with a paper towel, and then add a tablespoon of oil, and cook the next batch of pot stickers as described above. Cook in batches until all of the pot stickers have been cooked.  Serve with dipping sauce (recipe below).  Makes 120 pot sticker dumplings.

GPP 02_20_2013b

Dipping sauce for pot stickers

1/4 cup soy sauce

3 tablespoons unseasoned rice vinegar

sesame oil

1 green onion, thinly sliced

2 teaspoons chili-garlic sauce (also known as “Rooster Sauce”)

1 teaspoon ground ginger

1/2 teaspoon toasted sesame oil

Whisk together and serve alongside the cooked pot stickers.


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§ 4 Responses to Turkey and shrimp pot stickers

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