Prawn and Turkey Dumplings - Potstickers

I'm not entirely sure what country or culture these come from and I'm sure I've had versions in a variety of asian restaurants.
This recipe is a Korean one and it seemed to easy to be true. After making a version of them I know this will become a regular for our family.

I used turkey mince and minced prawns, button mushrooms and sweet chilli sauce. I'm sure you could easily use a whole range of different fillings. I'm looking forward to experimenting in the future.

I cooked them fresh as per the instructions below. It was ok but the dumpling wrapper was a bit chewy.

We only used half the wrapper I had bought from a local asian supermarket and there was a lot of mixture so I made up more and froze them separately on baking paper (to be put in a bag together later). The frozen dumplings I cooked in a pan with water and oil - instructions are below.

I bought a dumpling dipping sauce from the local asian fruit and vege shop and we also used soy sauce as a dipping sauce. I'm sure a sauce of soy, sesame oil and chilli would be great too.

The picture is of the fried version, the dumplings cooked in oil and water were browed on one side and steamed on the other.

With some of the extra wrappers I made a mozzarella and basil wonton there recipe is here.

Turkey and Prawn Dumplings

INGREDIENTS

• 1 pound ground pork (or around 500 gms of turkey mince and minced prawns)
• 1 cup shredded green cabbage
• 3 ounces shiitake mushrooms, diced (finely chopped button mushrooms)
• 2 cloves garlic, pressed
• 2 green onions, thinly sliced
• 1 tablespoon hoisin
• 1 tablespoon freshly grated ginger
• 2 teaspoons sesame oil
• 1 teaspoon Sriracha*, or more, to taste (sweet chilli sauce)
• 1/4 teaspoon white pepper
• 36 2-inch won ton wrappers
• 2 tablespoons vegetable oil
• Soy sauce, for serving

INSTRUCTIONS

• In a large bowl, combine pork, cabbage, mushrooms, garlic, green onions, hoisin, ginger, sesame oil, chill sauce and white pepper.
• To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.
• Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side.
• Serve immediately with soy sauce, if desired.

If cooking from frozen add half cup of water and a tablespoon of oil in a pan. Cook frozen dumplings in pan covered until the water has gone and the dumplings are browned on one side. This will take about 15 minutes.

NOTES

*Sriracha is an Asian-style hot chili sauce and can be found in the Asian section of your local grocery store.