Homemade dumplings are not hard and are a delicious treat. Purchased dumpling wrappers make the job even easier and the fact that the pot stickers can be made and frozen and cooked in minutes is almost too good to be true.
 
I love any and all dumplings but pot stickers are my favorite with their dual texture of crispy and silky smooth. They are simply addicting! 
 
I like to make my filling and get my family involved in forming the tasty dumplings. These dumplings are versatile and can be served as hors d’oeuvres, soup dumplings or as a light dinner with an Asian inspired salad.
 
To freeze the pot stickers, place them on a small sheet pan and freeze until just frozen and then transfer them to a storage bag or container. 
 
SHIITAKE-TURKEY POT STICKERS
For the dumplings:
1/4 cup chopped garlic cloves
1 inch fresh ginger root, peeled
2 tablespoons peanut oil
2 cups stemmed fresh shiitake mushrooms, ground in the food processor
1 cup ground turkey
1/2 cup sliced scallions
1 heaping tablespoon chili paste or favorite hot sauce
2 tablespoons toasted sesame oil
¼ cup low sodium soy sauce
Pinch of sugar
1. Place the garlic, ginger and peanut oil in a food processor or blender and process until pureed. 
2. Transfer the mixture to a mixing bowl and add the remaining ingredients. Refrigerate for 1 hour.
3. To make the pot stickers, separate the wonton wrappers. Brush edges with egg wash. Place a generous spoonful of the filling and fold the edges, making folds in the front side, starting from the center, going down to each end to create a half moon shape. Continue until you have used up the filling. Refrigerate until ready to cook.
4. To cook the pot stickers, cook in small batches in boiling, salted water for about 3-5 minutes or until they float to the top. Drain. 
5. Heat a non-stick skillet, add peanut oil and sear the dumplings until golden-brown on the bottom. Remove and serve with dipping sauce.
6. To make the dipping sauce, combine all ingredients for the dipping sauce and   whisk together.
 
Dipping sauce
1/2 cup rice wine vinegar
2 tablespoons low sodium soy sauce
2 tablespoons toasted sesame oil
2 tablespoons scallions, minced
1 large pinch sugar

For the pot stickers
1 large pack round wonton wrappers (if you cannot find round wrappers, you can use a cookie cutter and cut the square wrappers to make them round) 

Egg wash
1 large egg, beaten with 1 tablespoon of water
 
Chef Laura Frankel is Executive Chef for Spertus Kosher Catering and author of Jewish Cooking for All Seasons, and Jewish Slow Cooker Recipes. 

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