-
1
In a large mixing bowl, combine ground turkey, scallions, celery, garlic, ginger, cornstarch, soy sauce, rice vinegar, sesame oil, and salt. Mix until thoroughly combined.
-
2
Remove the dumpling wrappers from their packaging, and place under a clean kitchen towel. In a small bowl, whisk together cornstarch and 1/4 cup water to form a slurry. Working one at a time, remove a wrapper from under the towel and place 1 tsp of filling in the center. Use a brush or your finger to brush a little bit of the cornstarch slurry all the way around the edge of the wrapper. Fold the wrapper over the filling, then pleat and seal it. As you finish wrapping the potstickers, place them on a plate or a baking sheet and cover with plastic wrap or a clean kitchen towel to keep the wrappers from drying out.
-
3
Once the potstickers are formed, you can freeze any that you don't want to cook right away. Lay the potstickers on a baking sheet in a single layer and freeze until solid, then transfer to a freezer bag and store in the freezer for up to 2 months. Cook the frozen potstickers straight from the freezer.
-
4
To cook the potstickers, heat about 1 tbsp of peanut oil in a large nonstick skillet with a tight-fitting lid over medium-high heat. When the oil just starts to smoke, add your first batch of potstickers, placing them in a circle flat side down, making sure they don't touch (frozen potstickers may spatter). Depending on the size of the pan, you should be able to get about 10-12 potstickers in each batch. Fry the potstickers for 1-2 minutes, or until they are golden on the bottom. Add about 1/4 cup water to the pan, cover, and reduce the heat to medium. Let the potstickers steam for 3-4 minutes, or until the wrappers are cooked and the dumplings are firm to the touch. Remove the lid and continue to cook for 1 minute or so, or until the liquid in the pan is gone and the potstickers have started to sizzle again. Cut one of the potstickers in half to make sure it's cooked through, then remove the potstickers to a plate and wipe out the pan with a paper towel. Repeat the process with the remaining potstickers.
-
5
In a small bowl, mix together soy sauce, rice vinegar, and scallion tops to make a dipping sauce. Serve cooked potstickers immediately with the dipping sauce.
