potstickers - take two

Ok, so about 6 months ago I made a whole batch of homemade potstickers and immediately vowed NEVER to do it again.  It took longer than I planned, they stuck to the sheet pan and I kept thinking to myself "some things are just better enjoyed as takeout." 

So why oh why did I find myself patiently folding over little wonton skins this past week?  A glutton for punishment I guess. ;) And I just knew there had to be a way to not only lighten up this tasty treat but also simplify the preparation.  So I swapped out the pork and used ground turkey, eliminated the oil for pan frying, and created a quick little assembly line for prep.  These are delicious, they freeze perfectly and will totally satisfy that takeout craving without the calorie bomb.  In fact, this recipe is adapted from good ol' Weight Watchers and each potsticker is only 1 point.  I just tweaked a few ingredients here and there (more ginger, garlic, etc...) but the basic method is the same.  I hope you enjoy!

INGREDIENTS
1 C thinly sliced napa cabbage
2 C boiling water
1/2 lb uncooked ground turkey breast
8 mushrooms (I like shitake), stems discarded and caps finely chopped
1 large egg (yolk and white separated)
2 T cilantro, fresh, finely chopped
1 T freshly grated ginger
2 garlic cloves, minced
2 scallions, finely chopped
2 soy sauce
2 t sesame oil
1 t cornstarch
1/4 t ground pepper
1 package wonton wrappers (48)

INSTRUCTIONS
Put the sliced cabbage into a strainer. Slowly pour the boiling water over the cabbage. When the cabbage is cool enough to handle, squeeze out the excess water. Combine the cabbage, turkey, mushrooms, egg white, cilantro, grated ginger, garlic, scallions, soy sauce, sesame oil, cornstarch and ground pepper.

For the assembly, line a baking sheet with parchment paper. To make the potstickers, place 10 wrappers on a work surface (keep the remaining wrappers covered with a damp paper towel so they don't dry out) and place 1 rounded measuring teaspoon of the cabbage mixture in the center of each wrapper. Lightly brush the edges of the wrappers with an egg wash (whisk together the reserved egg yolk with 1 T water).  Fold the wrappers in half and press the edges together to seal. Place on the parchment lined baking sheet (be sure there isn't much excess egg wash as this will stick to the parchment). Repeat with the remaining wrappers and filling.

If you're saving for the future, freeze the potstickers by placing the entire baking sheet in the freezer for 30 minutes to an hour.  This will allow each posticker to individually freeze so they don't all stick together.  Once they've hardened, you can toss them in a ziploc and return to the freezer.

When you're ready to prepare, spray a large nonstick skillet with nonstick spray and set over medium-high heat. Arrange the dumplings (fresh or frozen) in the skillet. Cook until golden on the bottom, then add 1⁄2 cup cold water. Reduce the heat and steam, covered, until cooked through - about 4 minutes (8 minutes if frozen). Uncover and cook until the water evaporates, about 4 minutes longer.  I like to serve the dumplings with a simple dipping sauce of soy sauce, Sriracha, grated ginger, scallions and garlic.