1.25 lbs Ground Turkey
2 Leeks – Just the white and light green, rinsed, cut in ¼ inch circles
5 oz. Crimini Mushrooms – Finely Chopped
1 Med. Red Onion – Finely Diced
2 Scallions – Finely Diced (reserve a little of the green for garnish)
1 Cup Kale – Stems removed and finely chopped
1 Carrot – Peeled and Shredded
½ Head Napa Cabbage – Finely Shredded
Extra Virgin Olive Oil (EVOO)
2 tbsp Butter
2 tbsp Balsamic Vinegar
1 tbsp Rice Wine Vinegar
1 ½ tsp Salt
¼ tsp Pepper
2 Egg Whites
¼ tsp Corn Starch
½ tsp Coriander
¼ tsp Ground Ginger (or grate fresh)
1 tsp Dijon Mustard
2 tbsp Soy Sauce (low sodium)
2 packages Won Ton Wrappers
In a large pan over med/high heat add about 3 tbsp EVOO (enough to lightly coat the bottom) add in onions and sautee about 5-7 minutes or until lightly caramelized. Remove onions and add mushrooms. Sautee about 5-7 minutes or until caramelized. Add onions back in and add 1 tbsp balsamic vinegar and rice wine vinegar and cook until liquid is gone (about 2-3 minutes). Remove from pan.
Add 1 tbsp EVOO and 2 tbsp butter to pan and add in leeks, ½ tsp salt, ¼ tsp pepper. Sautee on med/low heat about 15 minutes until softened and slightly browned. Add in kale and cabbage and sautee about 10 minutes.
Add in onions, mushrooms, ginger, 1 tsp salt, 1 tbsp balsamic vinegar, 1 tbsp Dijon mustard, 2 tbsp soy sauce. Mix well, taste for seasoning, adjust accordingly. Remove to large bowl and let cool.
Add in ground turkey and mix well. Cover and put in refridgerator for at least an hour but better overnight to let the flavors develop.
Take the won ton wrappers out of the fridge about 10 minutes before you use them. Wet all sides and take about 1 tsp of the mixture and place in the center of the won ton. Pull diagonal sides up to each other and pinch in the middle to seal.
In a large pan add 3 tbsp EVOO over med/high heat. Add in pot stickers, cover and let cook about 4-5 minutes. Remove and place on a paper towel to drain off the excess oil. Heat oven to 350 and place pot stickers on baking sheet. Cook about 5-10 minutes, just enough to brown the top of the pot stickers.
Garnish with green scallions and serve with a dipping sauce of your choice (soy sauce and hot mustard?)