Turkey Lemongrass Pot Stickers with Asian Cabbage Slaw

Fried dumplings are delicious. And usually filled with pork and deep fried. My pork-a-thon version of pot stickers and dumplings can be found HERE.

But for the last TASTY II class with Spicy Wife, I wanted to make them just a wee bit healthier and slightly less labor intensive, so I used ground turkey here and pan-fry them (think saute). You can omit even more fat by skipping the sesame oil in the filling, and baking or even steaming your pot stickers. Still the addition of lemongrass, garlic, ginger and scallions keeps the flavor out of this world! A touch of crushed red pepper brings just enough heat to warm you through.

Turkey Lemongrass Pot Stickers with Asian Cabbage Slaw

For Pot Stickers

1 lb ground turkey (not purely breast meat b/c it’s too dry)
1 pkg pot sticker or wonton wrappers
1 stalk lemongrass, white part, minced
2” piece of ginger, peeled and grated
3 cloves garlic, minced
2 scallions, green and whites, sliced
1/2 tsp crushed red pepper flake
1 Tbsp dark sesame oil
1 Tbsp miso tamari or soy sauce

Heat 1-2 Tbsp oil in a skillet and cook the turkey with garlic, lemongrass and scallion together. As the turkey browns stir in ginger and crushed red pepper, sesame oil and soy sauce. Set aside and let cool, draining off any excess liquid.

Once the turkey mixture is cool, lay out 3-6 pot sticker or dumpling wrappers on a dry cutting board, and place 1 tsp of the turkey mixture on the center of each.

Dampen the edge of half the wrapper with a wet finger.

Fold the wrappers in half (diagonally if they are square) and pinch to crimp the wrapper shut. Continue until you use all of the wrappers.

Heat 1 Tbsp oil in a pan or on a flat top. Cook pot stickers on each side for 2-3 minutes or until golden brown.


For Slaw

2 cups savoy or nappa cabbage, shredded
1 cup red cabbage, shredded
2 cups mung bean sprouts (or any other sprout)
1 red bell pepper, thinly sliced
1 medium carrot, shredded
2 scallions, sliced
¼ cup cilantro leaves
¼ cup mint leaves
3 Tbsp dark sesame oil
¼ cup low-sodium soy sauce
¼ cup sweet rice wine
¼ rice wine vinegar
salt and pepper to taste
2 Tbsp black sesame seeds

Combine sesame oil, soy sauce, sweet rice wine, rice wine vinegar in a small bowl to make dressing.

Toss together the remaining ingredients in a large bowl with just enough dressing to coat the slaw. Reserve the rest as a dip for the pot stickers.

To serve, place the slaw on a platter, sprinkle with the sesame seeds, top with the warm pot stickers and served the dip on the side.