These turkey potstickers are a delightful treat, paired with a tangy and spicy pineapple dipping sauce.
Heat a non-stick frying pan over medium heat and add a tablespoon of oil. Sauté the spinach and onion with a pinch of salt and pepper until the spinach wilts and the onion becomes translucent.
Ensure the spinach is well-drained after cooking to avoid excess moisture in the filling.
In a mixing bowl, combine the ground turkey, garlic, ginger, soy sauce, green onion, and the cooked spinach mixture. Mix until well combined.
Mix gently to avoid overworking the meat, which can make the filling dense.
Place a wonton wrapper on a clean surface. Add a small spoonful of the filling in the center. Moisten the edges with water, fold over, and press to seal. Repeat with remaining wrappers and filling.
Use a fork to crimp the edges for a decorative and secure seal.
Heat a non-stick frying pan over medium-high heat and add a tablespoon of oil. Place the potstickers in the pan and cook until the bottoms are golden brown, about 2 minutes.
Avoid overcrowding the pan to ensure even cooking.
Add a splash of water to the pan, cover, and reduce the heat to low. Steam the potstickers for 5-7 minutes until the filling is cooked through.
Listen for the sizzling sound to stop, indicating the water has evaporated.
In a food processor, blend the pineapple, red chili, soy sauce, brown sugar, and cilantro until smooth. Adjust seasoning to taste.
For a chunkier sauce, pulse the ingredients instead of blending completely.
Serve the potstickers warm with the dipping sauce on the side. Garnish with additional chopped cilantro if desired.
Serve immediately for the best texture and flavor.
