Turkey Potstickers

We really have to thank our good friend and culinary school graduate Adam Mimran for this recipe. He’s the one who’s tested it many times and took the time to make them for a crowd during the Superbowl. Funny thing is, this has been on mine and Steph’s to do lists for quite some time. Oh well. Sometimes you have to rely on friends to cook things for you. If you plan on making them for a crowd, double the recipe.

And you may be thinking that shaping these will be too hard for you. Don’t worry about that. If Zeke can do it, you can too! It was a fun project, and definitely more time consuming that it was hard. They were definitely worth the work. They were a big hit at the party, and the first thing to go. Perfect finger food and very impressive for guests.

Of course, the original recipe called for pork, so we kosher-ified the recipe for you. It’s great with turkey. Try veal, beef, or chicken if you want. Double the recipe and freeze some if you want. And don’t forget to chop the veggies really tiny!

Turkey Potstickers, adapted from Alton Brown:

Makes about 40 potstickers

  • 1/2 pound ground turkey
  • 1/4 cup finely chopped scallions
  • 2 tablespoons finely chopped red pepper
  • 1 egg, lightly beaten
  • 2 teaspoons ketchup (the kind withouT HFCS!)
  • 1 teaspoon mustard
  • 1 teaspoon brown sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 35 to 40 small wonton wrappers
  • Water, for sealing wontons
  • 3 to 4 tablespoons vegetable oil, for frying
  • 1 1/3 cups chicken stock, divided


1. Preheat oven to 200 degrees.

2. Combine the first ten ingredients in a medium mixing bowl (turkey through cayenne) and set aside.

3. Form the dumplings: Remove one wonton wrapper from the package, covering the others with a damp cloth. Brush two of the edges of the wrapper lightly with water. Place half a rounded teaspoon of the turkey mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.

4. Heat a 12-inch saute pan over medium heat. Brush with vegetable oil.

5. Cook the Dumplings: Add 8 to 10 potstickers at a time to the pan and cook for two minutes, without touching. Once the two minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another two minutes.

6. Remove wontons to a heatproof platter and place in the warm oven.

7. Clean the pan in between batches by pouring in water and allowing the pan to deglaze.

8. Repeat until all the wontons are cooked. Serve immediately.