Image of Turkey Cabbage Potstickers on plate with chopsticks and rice in bowl.
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5 from 1 vote

Freezer Friendly Ground Turkey and Cabbage Potstickers

These all natural Ground Turkey and Cabbage Potstickers are so delicious! And you can make up a big batch and freeze some for later too.
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Course: Main Course
Cuisine: Main Dish
Keyword: ground turkey and cabbage potstickers
Servings: 8
Calories: 152kcal
Author: Brenda Thompson

Ingredients

  • 2 teaspoons vegetable oil
  • 2 cups green cabbage finely chopped
  • 1/2 cup water
  • 1/2 pound ground turkey
  • 1/3 cup green onions chopped
  • 1 tablespoon ginger peeled and minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon dark sesame oil
  • 1 egg white
  • 1 garlic clove crushed
  • 30 won ton wrappers
  • 2 teaspoons cornstarch
  • 4 teaspoons vegetable oil divided
  • 1 cup water divided

Instructions

  • Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium-high heat. Add cabbage; cook 9 minutes or until lightly browned, stirring frequently. While cabbage cooks, add 1/2 cup water, 1 tablespoon at a time, to keep cabbage from sticking to pan. Spoon cabbage into a medium bowl; let cool completely. Add chicken and next 6 ingredients (chicken through garlic) to bowl; stir well.
  • Working with 1 won ton wrapper at a time (cover remaining won ton wrappers to keep them from drying out), spoon about 1 tablespoon chicken mixture into the center of each wrapper.
  • Moisten edges of wrapper with water, and bring 2 opposite corners to center, pinching points to seal. Bring the remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place pot stickers on a large baking sheet sprinkled with cornstarch; cover loosely with a towel to keep them from drying out.
  • Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium heat. Place half of pot stickers in bottom of skillet; cook 3 minutes or until bottoms are lightly browned. Add 1/2 cup water to skillet; cover and cook 3 minutes or until liquid is absorbed. Place pot stickers on a serving platter; set aside, and keep warm.
  • Wipe skillet with a paper towel. Repeat procedure with remaining vegetable oil, remaining pot stickers, and remaining water.

Notes

I like to freeze the extra potstickers that we don't eat right away. I freeze them BEFORE I cook them. Then I just pull them out, and cook as directed. I might add a couple of extra minutes for steaming but really you don't even need to do that-they cook up quickly!

Nutrition

Serving: 6potstickers | Calories: 152kcal | Carbohydrates: 18g | Protein: 10g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 333mg | Potassium: 154mg | Fiber: 1g | Vitamin A: 65IU | Vitamin C: 7.3mg | Calcium: 23mg | Iron: 1.3mg