Ingredients
1 cup finely shredded Chinese or napa cabbage1/4 cup minced fresh cilantro1/4 cup minced chives1 large egg, lightly beaten3 tablespoons rice vinegar1 tablespoon sesame oil4 garlic cloves, minced1 teaspoon salt1 teaspoon ground ginger1 teaspoon Chinese five-spice powder1/2 teaspoon grated lemon zest1/2 teaspoon pepper1-3/4 pounds lean ground turkey50 pot sticker or gyoza wrappers6 cabbage leavesSweet chili sauce, optional
Preparation
In a large bowl, combine the first 12 ingredients. Add turkey; mix lightly but thoroughly.
Place 1 tablespoon filling in center of each pot sticker wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edge with water. Fold wrapper over filling; seal edges, pleating the front side several times to form a pleated pouch. Stand dumplings on a work surface to flatten bottoms; curve slightly to form crescent shapes, if desired.
Line a steamer basket with six cabbage leaves. In batches, arrange dumplings 1 in. apart over cabbage; place in a large saucepan over 1 in. of water. Bring to a boil; steam, covered, 6-8 minutes or until cooked through. Discard cabbage. If desired, serve with chili sauce.
