- 4 stalk green onion
- 1 medium bell pepper, red
- 1 teaspoon ginger root, fresh
- 1/2 cup pineapple, canned in 100% juice
- 1/2 pound turkey, ground
- 1/2 cup cabbage, shredded Napa
- 1/4 teaspoon sesame oil
- 3/4 teaspoon black pepper, ground
- 1 large egg white
- 20 wrapper, wonton (3-1/2″ square) wonton wrappers
- 4 cup chicken broth, low-sodium
- 2 tablespoon soy sauce, low sodium
- 1 medium tomato, red
- 1 medium cucumber
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, ground
- 2 tablespoon olive oil
- 1/4 cup vinegar, balsamic
- 1/2 teaspoon oregano, dried
- Chop onions and bell pepper, and grate ginger. Drain pineapple and reserve the liquid.
- Mix raw turkey with cabbage, chopped veggies, oil, pepper, pineapple, and egg white.
- Brush wonton skins with water. Place slightly less than 1 tablespoon turkey mixture in center of each skin. Pinch 5 pleats along edge of half of each circle; fold circles in half over turkey mixture, pressing pleated edge to unpleated edge to seal.
- Spray a 12-inch skillet with cooking spray, and heat over medium.
- Cook 10 pot stickers at a time in the skillet for about 3 minutes until lightly brown; flip over and add 1/2 of the broth, 1/2 the pineapple juice, and half of the soy sauce. Cover and cook 5 minutes.
- Uncover and cook about 1 minute longer or until liquid has evaporated. Repeat with remaining ingredients.
- While potstickers are steaming, dice tomatoes and cucumbers. Toss with salt, pepper, olive oil, vinegar, and oregano. Set aside covered until ready to serve.
- Serve potstickers with tomato and cucumber mixture on the side.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie