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To assemble the pot stickers: 1.
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Place the thawed spinach into a fine mesh strainer set over a bowl.
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Push the spinach against the sides of the strainer to squeeze as much water as possible out of it.
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Further chop the spinach with a sharp knife, to mince; momentarily set aside.
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2.
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Then, combine ground turkey, spinach, orange zest, grated onion, eggs, soy sauce, garlic powder, and sesame oil in a large bowl.
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Knead the meat mixture until well combined.
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This is the filling for the pot stickers.
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3.
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Remove the wonton wrappers from the package, and set them onto a clean cutting board.
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4.
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Place a cup of water onto the cutting board.
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5.
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Take one wonton wrapper, and scoop 1 teaspoon of the filling and deposit it near the center of the wrapper.
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6.
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Dip an index finger into the water, and run it along the edges of the wrapper to moisten.
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7.
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Pick up one corner of the wrapper, pulling it over the filling, and to the opposite corner of the wrapper, forming a triangle.
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Press the edges of the triangle to seal.
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8.
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Place the finished pot sticker onto a clean plate.
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Continue filling, folding, and sealing each wonton wrapper until all of the filling and wrappers have been used.
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I usually get about 60 pot stickers out of the recipe.
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For the dipping sauce: 9.
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Whisk together soy sauce, sesame oil, orange juice, and minced garlic in a small bowl until combined.
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10.
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Add a few dashes of chili oil, and if using it, add a pinch of red pepper flakes.
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Stir.
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11.
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Set sauce aside while cooking the pot stickers.
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(Stir before serving.)
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To cook the pot stickers: 12.
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Preheat the oven to the warm setting.
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(Usually about 170 degrees F.) Line a baking sheet with a wire cooling rack; set aside.
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13.
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Place a heavy bottomed skillet over medium heat.
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(12-inch or larger skillets work well) 14.
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Pour 2 teaspoons of olive oil into the skillet.
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15.
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Working in batches, arrange the pot stickers in the pan, close together, but not touching.
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Increase the heat to medium-high, and cook until the bottoms are golden brown.
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(About 2-3 minutes).
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Watch carefully to ensure the pot stickers dont burn.
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Adjust heat, if needed.
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16.
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Turn the pot stickers over, and continue to heat until the other side is golden brown, and filling is cooked through.
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(About 3 more minutes).
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17.
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Transfer cooked pot stickers to the prepared baking sheet, and tent with foil.
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Place the baking sheet in the oven to keep warm.
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18.
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Continue to saute the rest of the pot stickers, until done, adding more olive oil as necessary.
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19.
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Serve immediately with the orange-chili dipping sauce.
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NOTES: This recipe makes about 12 dozen pot stickers.
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Cooked pot stickers can be frozen up to 3 months.
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Just allow them to cool completely before layering them between sheets of waxed paper and placing them in a freezer container.
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Recipe may also be halved.
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Pot stickers are great as an appetizer, or make it a meal by serving alongside cooked jasmine rice, and steamed vegetables.
