Happy Potstickers!

Are you tired of the same old holiday greetings? Try this one on: “Happy Potstickers!” You may be pleasantly surprised when you hear in return “and a very Happy Potstickers to you as well!” Okay, enough silliness and on to the food…

Caleb and I made…wait for it… potstickers together on Sunday. I was in a Thanksgiving mood, so we made turkey potstickers for kicks. This reminded me of making potstickers and other dim sum delicacies with my mom when I was a kid. She would show me how to recreate at home just about anything we had tried at a local ethnic restaurant in San Francisco. The results were always delicious.

Making potstickers with Caleb was the perfect almost-rainy day activity and fun! Easy enough to make with a 5-year-old and man were they delicious!

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Wondering what to do with your turkey leftovers after the big day? Try this recipe:

Turkey Day Potstickers


Dipping sauce:

2  tablespoons  water

2  tablespoons  rice vinegar

2  tablespoons  low-sodium soy sauce

1/2  teaspoon  dark sesame oil

2  garlic cloves, minced


1  cup  sliced shiitake mushroom caps

1/2  cup  sliced green onions

1/4  cup  sliced carrot

2  tablespoons  minced peeled fresh ginger

2  tablespoons  rice vinegar

3  large egg whites, lightly beaten

2  cups  chopped skinned cooked turkey  (we used raw, ground turkey)

24  (4-inch) gyoza skins

2  teaspoons  vegetable oil, divided

1/2  cup  water, divided


To prepare dipping sauce, combine first 5 ingredients, stirring well with a whisk.

To prepare dumplings, place mushrooms, onions, carrot, ginger, and vinegar in a food processor; pulse until coarsely chopped, scraping sides. Combine mushroom mixture and egg whites in a large bowl; add turkey, stirring until combined.

Working with 1 gyoza skin at a time (cover remaining skins to keep from drying), spoon about 1 tablespoon turkey mixture into center of each skin. Moisten edges of skin with water. Fold in half, pinching edges together to seal. Place dumpling on a baking sheet (cover loosely with a towel to keep from drying). Repeat procedure with remaining skins and turkey mixture.

Heat 1 teaspoon vegetable oil in a large nonstick skillet over medium-high heat. Arrange half of dumplings in pan; cover and cook 5 minutes or until lightly browned. Turn dumplings; add 1/4 cup water. Cover and simmer 5 minutes. Remove from pan; keep warm.

Wipe pan dry with a paper towel. Repeat procedure with remaining vegetable oil, dumplings, and water. Serve warm with dipping sauce.

Happy Potstickers!


5 thoughts on “Happy Potstickers!

  1. Love it! Great photos, and they look delicious. They also tasted good, but that’s besides the point. I have fond memories myself of learning to make potstickers at school in 2nd grade. Caleb will remember this forever.

  2. Anya, WOW! You certainly are an accomplished cook. I’ve always wanted to try to make potstickers or similar recipes, but never had the courage. These seem simple. I hope to try them over the holidays. You and Caleb are really doing a great job with this blog thing. Keep it up–it’s contagious!!!
    Love, Charna

    • I love the feedback! Thanks, Charna. I hope you do make some potstickers. Since the wrappers are so readily available now, they should be easy for you to put together. I would actually suggest that you try out ground chicken or pork meat when making them the first time. I prefer the taste over turkey, to be honest. The turkey potstickers were still great and perfect for the holiday, I just prefer pork or chicken. Play around w/ different ingredients and see what you like the best. They truly are easy. xxoo Anya

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