As long as I have everything in place for spring rolls, I figure I should make fried wontons and potstickers. I haven't made them before but, as with all things cooking, I think that if someone else can do it, so can I. I channel my ancestral Chinese genes and read the back of the "Twin Dragon" gyoza wrapper package.....okay, we'll skip the shrimp and pork. I have a package of Rubashkin ground turkey and that'll work just fine.

The ingredient prep is easy. Once sliced and minced, add everything together in a bowl with the ground turkey and mix well. A small amount on a wrapper is all that is necessary. My 1 pound of ground turkey went a long way. I ate a ton of these and still have some in the freezer ready for frying.

Using the square wonton wrappers and folding them in half is the easiest way to make fried filled wontons. The round gyoza wrappers take a little practice to pleat into the 1/2 moon shape. If you prefer to pan fry, as opposed to deep fry, the potstickers the directions are on the back of the package!

Serve with Soy Dipping Sauce or Sweet and Sour Sauce.

Ingredients:

• 1 pound ground turkey
• 1 tablespoon finely minced ginger
• 2 cups chopped cabbage
• 1/2 cup finely diced shiitake mushroom
• 1/2 cup finely chopped green onion
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons soy sauce
• 1 teaspoon cornstarch

Steps:

I'm using store bought wonton and gyoza wrappers. Wontons are square and the gyoza are round. I don't see any difference other than the shapes.

Prep ingredients as the list and then mix well.

Use a square with about a teaspoon of filling to make the triangles. Moisten the edge and pinch together to form a triangle.

You can wrap the corners of the triangles to form the cute, more compact shape.

To make the potstickers, you place a teaspoon of the filling onto a round wrapper. Moisten the edge of the wrapper with water. Pick up the wrapper and start to pleat the top half over the bottom half.

Continue to make the small pleats.

You should end up with a nice half moon shape with the tiny pleats in the middle section, about 1/2" away from each corner. Use up all the filling and wrappers. Set aside in the freezer while you heat the oil to 375'F.

Fry until golden brown. Drain on paper towels. Serve warm.

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Comments:

Olga: Where do you buy wrappers from? Would QFC in Univ. Village have them?

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Leah: Hi Olga, I'm fairly certain that is where I got the ones used for this recipe. I see them at Cash and Carry,too. Have fun! Leah

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Jon: Hi Leah, I don't know how old this post is, but I must say that it helped me get into Asian cooking without embrassment. Thank you for that. I must ask that you warn cooks who embark upon the wonton recipe trek that you remind them that once you've 'filled' your wonton or potsticker, you must immediately dunk the wonton/dumpling into the cooking water or have them stand by on a large flat surface. The collected wontons will stick together and make it impossible to separate them! They stick!

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