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Ingredients

• 1 pound ground turkey
• 1 large egg
• 3/4 cup finely chopped fresh shiitake mushroom caps
• 3/4 cup chopped napa cabbage
• 1/2 cup chopped water chestnuts
• 1/2 cup thinly sliced green onions
• 1 tablespoon cornstarch
• 2 teaspoons grated fresh ginger
• About 1/4 cup soy sauce
• 1 tablespoon oyster sauce (or more soy sauce)
• 2 tablespoons dry white wine or gin
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon ground white pepper
• About 60 gyoza or potsticker wrappers (10 to 32 oz.; varies with thickness)
• 3 to 6 tablespoons vegetable oil
• Rice vinegar
• Chili oil

Description

Notes: You Can Prepare Through Step 2 Up To 12 Hours Ahead; Cover And Chill. To Store Up To 3 Months, Freeze Until Firm, About 2 Hours, Then Pack Airtight In Bags. To Speed Up Cooking, Use Two Pans And Cook Two Batches At A Time.

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