Asian fused...

I was craving pot stickers one day and decided to create a recipe of my own . I had to prepare dinner for a friend’s birthday and pork was out of the question due to her dietary restrictions. Ground chicken didn’t sound appealing so I decided to go with turkey. They came out to be just as succulent as pork (after a little mind playing) with the addition of herbs and spices. It’s interesting how you can doctor up ground turkey to mimic anything you it to be. I like it!

I’m working on creating a full proof Tofu cake/burger and threw that into the mix at dinner. I always have a problem with these bad boys holding up, more egg, more rice not sure what the correct ratio is but I’m pretty close. One more time at the ‘lab’ and I’ll post up a recipe.

I tried a concoction of cold Peanut Sesame dressed noodles with swiss chard. That turned out good and this will be added to my repertoire for sure. All and all, a nice light meal for summer time.

Turkey Potstickers (makes between 30-40)

Ground Turkey 1 lb

Ginger, minced 2 T

Garlic, minced 3 T

Cilantro, chopped 2 T

Soy Sauce ¼ cup

Jalapeno, chopped 1 t

Lime juice 1 T

Green Onions, chopped 2 T

Sesame Oil 2 T

Salt and Pepper

Potsticker wrappers (Square in this case)

Egg for sealing

Chicken Broth




1. Mix all ingredients above together and evenly. After mixing you should taste test to see if you it needs adjusting on seasonings. Usually, I round up a tiny piece and sauté up!

2. Set up potsticker skins and bowl of water. Brush the whipped egg on ends.

3. Take about ½ - 1 T (depending on how big you want to make it) of turkey filling and place on skin.

4. Close by taking one pointed end that meets with opposite pointed end, now pull remaining pointed ends towards each other and squeeze all 4 points gently. It kind of look like an envelope. Hope that makes sense.

5. As you are making these, I would recommend putting the finished potstickers under a damp paper towel so it does not dry up.

6. Heat sauté pan to medium high heat with oil. Place 5-7 potstickers in pan (careful not to overcrowd).

7. Sear for about 30-45 seconds until nice carmelization sets on the bottom of potsticker.

8. Poor about 1 cup of chicken broth into pan and lower to low heat, cover with lid and cook for about 6-8 minutes.

9. Serve immediately with soy sauce or ponzu sauce!

Peanut Sesame Sauce

Peanut Butter 1 cup

Soy Sauce ½ cup

Water ½ cup or more for less creamy sauce

Hoisin Sauce ½ cup

Garlic, minced 1 T

Sesame Oil ¼ cup
Sesame seeds

1. Put all in sauce pan and whisk gently on medium low.

2. Cook for about 4-5 minutes, add water in if you’d like a not so chunky sauce.

3. Dress on noodles and cooked swiss chard, garnish with sesame seeds.