1/4 pound ground turkey
1/2 teaspoon minced fresh ginger
1 teaspoon minced green onion
1 teaspoon minced water chestnuts
1/2 teaspoon soy sauce
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/8 teaspoon garlic powder
1 egg, beaten
Vegetable oil for frying
12 wonton wrappers (3 x 3-inch size)

In a small bowl, add all the ingredients except for the egg, wrappers and oil, then mix well. Add 1 tablespoon of the egg. Save the rest of the egg for use later on. Preheat oil in a deep fryer or a heavy saucepan to 375 degrees F. Use about 1-2 inches of oil, enough to cover the pot stickers.

Use a round cookie cutter or invert a small glass with a 3-inch diameter on the center of a wonton wrapper and cut around it to make a circle. Repeat for the remaining wrappers.

Spoon 1/2 tablespoon of the turkey mixture into the center of one wrapper. Brush a little egg around half of the edge of the wrapper and fold the wrapper over the filling. Gather the wrapper as you seal it so that it has a crinkled edge. Repeat until all wrappers are used.

Fry the pot stickers, six at a time, in the hot oil for almost 5 minutes or until they are brown. Drain on paper towels.

Serve with hoisin sauce for dipping.

4 Servings

For a healthier version, you can try baking these on a cookie sheet in a 375 degree F oven.