This recipe is a little more involved than a few of our other Thanksgiving leftovers recipes, but it’s worth it. These delicious Turkey and Sweet Potato Potstickers will be the dish that saves you from the monotony of reheated leftovers.
Makes 24 potstickers
- 1 ½ cup mashed sweet potatoes
- 2 tbsp butter
- 1 small onion, finely chopped
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 2 tbsp minced chives
- 1 cup cooked turkey, finely chopped
- Salt and pepper to taste
- 4 tbsp oil
- 24 dumpling wrappers
Make the filling:
- In a large bowl, mix together mashed sweet potatoes, butter, onion, sesame oil, soy sauce, and chives until everything is well incorporated.
- Add turkey to the mashed potato mixture and stir well. Add salt and pepper to taste.
Fold the dumplings:
- Line a baking sheet with parchment paper. Fill a small bowl with water and grab a spoon for scooping the filling.
- Dip a finger into the bowl of water and line ¾ of the edge of the wrapper with your wet finger. The wrapper should have a wet border that is about 1/4 inch wide. Place a dumpling wrapper in your left hand, wet side up. Use your right hand to place about 1 tbsp of filling in the center of the wrapper.
- Start folding the dumpling like a taco and pinch together the wrapper in the center. Start creating pleats to the left of the center pinch. Use your index finger and thumb to create a pleat and seal it to the right. Continue pleating and sealing to the right until you reach the end. If this makes absolutely no sense, watch this video.
- Once the left side is finished, start pleating the right side. Gather wrapper to create a pleat and seal it to the left. Continue pleating and sealing to the left until you reach the end. Again, if this makes no sense, see this video.
- Place the finished dumpling on the sheet pan and cover with a towel so it won’t dry out. Continue folding dumplings until there’s no more filling.
Cook the dumplings:
- Heat a large pan over medium high heat. Pour enough oil to cover the bottom of the pan, about 1-2 tbsp. Place about 10-12 dumplings over the pan and fry for 30 seconds to 1 minute.
- Pour water into the pan, just enough to cover the bottom, about ¼ cup. There will be a lot of splattering, so be careful. Cover the pan with the lid, reduce the heat to medium and cook for 2-3 minutes.
- Remove the cover from the pan and cook for another minute.
- Transfer cooked dumplings to a plate and serve hot.