Friday, September 23, 2016
Orange-Ginger Turkey Pot Stickers
2 cups (500 mL) finely chopped Chinese (Napa) cabbage
2 tsp (10 mL) salt
4 dried black Chinese mushrooms
1 lb (450 g) lean ground turkey
1 green onion, finely chopped
1 Tbsp (15 mL) light soy sauce
1 Tbsp (15 mL) finely grated fresh ginger
1 Tbsp (15 mL) vegetable oil
1 tsp (5 mL) toasted sesame oil (optional)
1 Tbsp (15 mL) finely grated orange zest
1 (14 oz/400g) package wonton wrappers (3 ½” (8-9cm) square or round)
Canola oil for frying
Water for sealing
Orange-Ginger Dipping Sauce
¼ cup (60 mL) light soy sauce
¼ cup (60 mL) fresh orange juice
1 Tbsp (15 mL) grated fresh ginger
1 small clove garlic, crushed
¼ cup (60 mL) finely chopped cilantro leaves
1 Tbsp (15 mL) thinly sliced green onion
1 Tbsp (15 mL) chili sauce
1. In a medium bowl, toss the cabbage and salt. Place the dried mushrooms in a second medium bowl and cover with boiling water. Leave both the cabbage and the mushrooms for 15 minutes. You can make the dipping sauce while you wait (see below). Either by hand or using a ricer, squeeze all the water out of the cabbage. Drain the mushrooms, roll in a towel to extract all the excess moisture, and then chop finely.
2. In a large bowl, mix the cabbage, mushrooms, turkey, green onion, soy sauce, ginger, oil(s) and orange zest together until well combined.
1. In a small bowl, whisk the soy sauce, orange juice, ginger, garlic, cilantro, green onion and chili sauce together. Set aside until ready to use.
1. Place a wonton wrapper flat on your work surface. Dip your finger in the water and wet the edges of the wonton wrapper. Place a generous teaspoon (5 mL) of filling in the centre of the wrapper. Fold the wrapper over the filling to form a triangle, making sure the edges align. Pinch the edges together to seal. Repeat with the remaining filling and wrappers. If you are making these ahead of time, uncooked pot stickers can be frozen for up to two months.
2. Heat a splash of oil in a large, nonstick skillet over medium heat. When the oil is hot, place 8 to 10 pot stickers in the skillet and fry until golden, about 1 minute. Flip and brown the other side, about another minute. Reduce the heat to medium-low and pour ¼ cup (60 mL) of water into the skillet, being careful not to get splattered. Cover and cook until the water has evaporated and the filling is cooked all the way through, about 3 minutes.
3. Uncover, increase the heat to medium and cook about 30 seconds more. Wipe the pan out with a paper towel and repeat with the next batch until all the pot stickers are cooked.
4. Serve with dipping sauce while still hot.
Leftover pot stickers can be refrigerated in a sealed container for up to 3 days. Reheat in a dry, non-stick pan over medium-low heat. Wonton wrappers and dried Chinese mushrooms can be found at Asian shops.
Recipe by Charmian Christie of The Messy Baker (themessybaker.com).