Recipe - Mexican Potstickers

1 lg Onion chopped fine
2 tablespoon Oil
One half pound Turkey ground
One half teaspoon Hot chili peppers red
Crushed dried
One half teaspoon Ground cumin
One half teaspoon Dried oregano
One fourth cup Green chilies canned
Diced
One fourth cup Cilantro fresh, minced
One fourth cup Chicken broth
1 tablespoon Flour
3 Dozen
Wrappers
Nonfat sour cream
Potsticker gyoza

Combine onion and 2 teaspoon oil in a 10 to 12 inch non stick pan. Stir
often over mediumhigh heat until onion is browned, about 10 minutes. Add
turkey, crushed chilies,cumin and oregano;stir just until turkey is no
longer pink and liquid evaporates, 5 to 8 minutes.Add green chilies,
cilantro and broth with the 1 Tabls. of flour:stir until boiling. Let cool.

Lay wrappers, 6 at a time, on a flat surface and mound 1 rounded teaspoon
turkey filling in the center of each. Moisten wrapper edge with water. Fold
edge of a wrapper over filling and press against opposite edge;pinch rim to
seal. repeat to seal remaining potstickers;cover wrappers not in use with
plastic.

As potstickers are shaped,set pinched rim up and push down gently to
flatten bottoms;place slightly apart on large flat pans.(If making ahead,
chill up to 4 hours;to store longer, freeze on pans,then transfer to
freezer containers,seal and freeze up to 3 months.) Heat One half the remaining
oil in a non stick 10 to 12 inch frying pan over mediumhigh heat.Fill pan
with 1 layer (about One half the batch)freshly made or frozen potstickers, flat
bottom down.Cook, uncovered, until bottoms are golden, 1 One half to 3
minutes.Add 1/3 cup water to pan. Reduce heat, cover tightly and simmer
until skins look translucent, about 4 minutes. Uncover and boil over high
heat until liquid evaporates.Transfer to a platter as cooked; keep warm.
Repeat, using remaining oil to cook the rest of the potstickers.

Recipe By : Sunset

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip