Some people love leftovers. Unfortunately, I’m not one of them. Especially when it comes to turkey. Though turkey is the focus for many on Thanksgiving it just doesn’t move me. That is until it’s remix time. I’m a big fan of potstickers so what better way leftovers makeover than Turkey and Pork Potstickers.
After a couple of days it’s hard to get the family to eat leftovers. That’s why it’s so important to make those leftovers into something so irresistible no one will care that they are eating that Thanksgiving turkey.
But before I get any further into how wonderfully delicious these potstickers are I have to admit I would have never thought to make these if it weren’t for my cousin. One of the reasons I love the holidays is because it’s the time of of year when I see so many of my family members I don’t typically see on a regular basis. One holiday season, I think close to New Years. My cousin and I were in the kitchen and she introduced me to this Chines dumpling recipe. She got it from her Cooking Light Magazine. That issue focused on Chinese New Year so of course there was a dumpling recipe inside.
So spent the afternoon talking and making dumpling. It was a great time. So when trying to figure out what to do with this leftover turkey it just seemed to make sense to swap the chicken in the original recipe for out Thanksgiving day turkey. There are several other parts of the recipe I’ve changed first because the original recipe is from the Cooking Light recipe from 2009 but also because I’ve found what I like and what works for my family. Feel free to add your own twist to yours.
Now, I have to tell you. I love pork dumpling. I love shrimp dumplings. I love dumplings. But there’s something even more satisfying when those dumplings are healthier and delicious. I love comfort food I don’t have to feel bad about. Especially, when it serves so many purposes.
There are many ways to transform Thanksgiving leftovers. So there’s no reason to eat plain boring leftover turkey sandwiches or salads (Though I do love a good salad). Not when you can totally transform that turkey into an absolutely delicious bite of wonderfulness. This time the wonder comes in the form of a fav snack … potsticker.
Turkey and Pork Potstickers
Makes 40 – 46 potstickers
- 3 cups cabbage, chopped
- 1/4 cup scallions, chopped
- 2 tablespoons cornstarch, divided
- 1 teaspoon Chinese 5 spice (optional)
- 1 teaspoon sugar
- 2 teaspoons grated ginger
- 6 ounces cooked pork
- 6 ounces cooked turkey, shredded
- 1 1/2 teaspoons oyster sauce
- 1 large egg
- 48 gyoza skins/ wonton wrappers
Tools: large bowl, wet paper towel, small bowl of water baking sheet, non-stick pan or Bamboo steamer
In a large bowl combine all of the ingredients.
Cover mixture and place in the fridge for at least 30 minutes.
Take 1 gyoza skin/wonton wrapper and spoon 2 teaspoons of the pork mixture into the center of the wrapper (cover remaining wrappers with wet paper towel to prevent drying).
Wet the edges of the wrapper and fold in half.
Gently pinch the edges of the wrapper together.
Place potsticker on a baking sheet (sprinkle with cornstarch to prevent sticking). Repeat until there’s no more pork mixture.
Heat 1 tablespoon of oil in a non-stick pan over medium high heat.
Add several dumplings to pan and cook for 3 minutes or until browned.
Then add 1/4 cup of water and steam dumplings for an additional 3 minutes.
If using a steamer basket, steam for 6 to 8 minutes.
Remove dumplings and place where it’ll be kept warm.
Repeat until all of the potstickers have been cooked.
Reminiscing like this kind of makes me want to throw a dumpling party? If I threw one … would you come?