Turkey Pot Stickers and Prudy's Asian Chicken Salad with Ginger Soy Dressing

I have a couple recipes that I make all the time because I know that my husband loves them. These Pot Stickers are one of those recipes. He doesn't want me to make them when people come over because he wants them all to himself. Well, they are designed to be an appetizer, not a meal (he stills eats 12 or so at a sitting), so I decided to try out Prudy's wonderful Asian Chicken Salad, check her post HERE for the recipe in it's original form. I had to omit the avocado and add a green pepper, other than that it is pretty much the same.
I like to make the pot sticker filling ahead of time and store it in the fridge and then it isn't as time consuming. It is a little time consuming the first time, but the taste is worth it and it is easier each time you make them. I also always double the recipe and freeze some for later because then I can use the entire pkg of won ton wrappers and my husbands always wants more! These two dishes really went well together. It was a perfect dinner!


Turkey Pot Stickers adapted from Cooking Light
2 teaspoons canola oil

2 cups angel hair coleslaw with carrots

1/2 cup water

1/2 pound ground turkey breast

1/3 cup minced green onions

1 tablespoon minced peeled gingerroot

1/2 teaspoon salt

1/2 teaspoon dark sesame oil

1 egg white

1 garlic clove, minced

30 won ton wrappers

2 teaspoons cornstarch

4 teaspoons vegetable oil, divided

1 cup water, divided

Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add coleslaw; cook 9 minutes or until lightly browned, stirring frequently. While cabbage cooks, add 1/2 cup water, 1 tablespoon at a time, to keep cabbage from sticking to pan. Spoon cabbage into a medium bowl; let cool completely.

Add chicken and next 6 ingredients (turkey through garlic) to bowl; stir well.

Working with 1 won ton wrapper at a time (cover remaining won ton wrappers to keep them from drying out), spoon about 1 tablespoon turkey mixture into the center of each wrapper. Moisten edges of wrapper with water, and bring 2 opposite corners to center, pinching points to seal. Bring the remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place pot stickers on a large baking sheet sprinkled with cornstarch; cover loosely with a towel to keep them from drying out.

Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium heat. Place half of pot stickers in bottom of skillet; cook 3 minutes or until bottoms are lightly browned. Add 1/2 cup water to skillet; cover and cook 3 minutes or until liquid is absorbed. Place pot stickers on a serving platter; set aside, and keep warm. Wipe skillet with a paper towel. Repeat procedure with remaining vegetable oil, remaining pot stickers, and remaining water.

You can freeze uncooked potstickers- just place on a baking sheet, place in the freezer until frozen and transfer to a Ziploc freezer bag. When ready to cook, thaw and repeat cooking procedure. You can also cook them from a frozen state, it just takes a few more minutes to get them cooked through.

Prudy's Asian Chicken Salad with Ginger Soy Dressing adapted slightly from Prudence Pennywise

8 fresh won ton sheets

cooking spray
1 tablespoon sesame seeds

8 cups chopped romaine lettuce
6 oz baby spinach

2 cups chopped cooked chicken

2 small cans mandarin oranges

1/2 cucumber, halved and sliced

1 green pepper, chopped

1/2 cup chopped cilantro

4 green onions, cut into 1 inch pieces

1/3 cup roasted salted peanuts

Ginger Soy Dressing: Recipe Below

Preheat oven to 425 degrees. Coat won tons with spray and cut into strips. Bake on foil lined cookie sheet until crispy, turning once, about 8 minutes; sprinkle with sesame seeds. On serving plates, layer greens, chicken, cucumber, oranges, green pepper, cilantro, scallions, peanuts, and won ton strips. Drizzle with dressing and serve.

Ginger Soy Dressing:

4 tablespoons rice vinegar
4 tablespoons sugar

2 tablespoons soy sauce

1 generous teaspoon grated fresh ginger, or 1/4 teaspoon dried ginger

2 tablespoons canola oil

1/2 teaspoon black pepper

pinch of salt

Whisk all dressing ingredients in a small bowl.