Ingredients
1/2 lb. ground turkey
1 cup cabbage, minced
2 green onions, minced
1 egg
2 egg whites
1 tbsp. soy sauce
1/2 tsp. grated orange peel
1/2 tsp. chili oil (optional)
cornstarch
40 wonton skins, cut in 2-inch squares
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Combine turkey, cabbage, onion, egg, soy sauce, orange peel and chili oil in a large bowl and mix well. Dust a plate or cutting board with cornstarch. Set a rounded teaspoon of filling in center of a wonton skin, pressing lightly so filling forms a narrow band across the middle. Moisten the rim of skin with water. Bring opposite sides together to form a semi circle. Pinch corners together. Make 3 or 4 pleats along the edge to seal. Transfer pot sticker to the prepared plate or cutting board. Repeat for each pot sticker. Place 2 heavy 12-inch nonstick skillets over low heat. Add 2 teaspoons of vegetable oil to each. Arrange pot stickers in rows, fitting closely together. Increase heat to medium-high and cook until bottoms are golden brown, about 2 minutes. Watch carefully to prevent burning. Add 1/2 cup water to each pan and cover immediately. Let steam until skins are translucent, about 3 minutes. Drain and transfer with a slotted spoon to serving dish. Serve immediately with rice vinegar or soy sauce.
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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long carving blade — thin slices of roast, turkey, ham
Heavy-gauge roasting pan with rack — turkey, rib roast, pan gravy