MEXICAN POTSTICKERS

Steps:

• Combine onion and 2 teaspoons oil in a 10-12" non-stick pan.
• Stir often over med-high 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, 5-8 minutes.
• Add green chilies, cilantro and broth with the 1 T. 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 pot- stickers.
• 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 lg. 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 1/2 the remaining oil in a non-stick 10-12" frying pan over med-high heat.
• Fill pan with 1 layer (about 1/2 the batch) freshly made or frozen potstickers, flat bottom down.
• Cook, uncovered, until bottoms are golden, 1 1/2-3 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, and keep warm.
• Repeat, using remaining oil to cook the rest of the potstickers.
• Serve with a dollop of sour cream.