Ingredients
-
1
-
2
-
1/2
-
1/2
-
1/2
-
1/2
-
1/4
-
1/4
-
1/4
-
1
-
3
-
-
-
-
Directions
Mexican Potstickers, These are great appetizers, or something great to make when you feel like indulging in something good! I serve mine up with salsa, sour cream and chopped black olives on top!, We love Mexican food around here and these delicious morsels of flavor packed packets were just excellent! The whole family look forward to having them again!, These turned out really great and was such a nice twist on the traditional potstickers I too am a sour cream girl and thats just what we used everyone here loved them! Thanks for sharing this!
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Steps
|
1
Done
|
Combine Onion and 2 Teaspoons Oil in a 10-12" Non-Stick Pan. |
|
2
Done
|
Stir Often Over Med-High Heat Until Onion Is Browned, About 10 Minutes. |
|
3
Done
|
Add Turkey, Crushed Chilies, Cumin and Oregano. Stir Just Until Turkey Is |
|
4
Done
|
No Longer Pink and Liquid Evaporates, 5-8 Minutes. |
|
5
Done
|
Add Green Chilies, Cilantro and Broth With the 1 T. of Flour. Stir Until Boiling. Let Cool. |
|
6
Done
|
Lay Wrappers, 6 at a Time, on a Flat Surface and Mound 1 Rounded |
|
7
Done
|
Teaspoon Turkey Filling in the Center of Each. |
|
8
Done
|
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 Pot- Stickers. |
|
9
Done
|
Cover Wrappers not in Use With Plastic. |
|
10
Done
|
as Potstickers Are Shaped, Set Pinched Rim Up, and Push Down Gently To. |
|
11
Done
|
Flatten Bottoms. |
|
12
Done
|
Place Slightly Apart on Lg. Flat Pans.(if Making Ahead, Chill Up to 4 Hours. |
|
13
Done
|
to Store Longer, Freeze on Pans, Then Transfer to Freezer Containers, Seal and Freeze Up to 3 Months.). |
|
14
Done
|
Heat 1/2 the Remaining Oil in a Non-Stick 10-12" Frying Pan Over Med-High Heat. |
|
15
Done
|
Fill Pan With 1 Layer (about 1/2 the Batch) Freshly Made or Frozen Potstickers, Flat Bottom Down. |
