Mexican potstickers (recipe)
| Mexican potstickers (recipe) | |
|---|---|
| Name | Mexican potstickers |
| Ingredients | Onion • Ground turkey • Hot chili pepper • Ground cumin • Dried oregano • Green chili • Cilantro • Chicken broth • Flour • Sour cream |
| Cooktime (in hours) | 0.666666667 |
| Preptime (in hours) | 0.75 |
| Totaltime (in hours) | 1.416666667 |
| Keto friendliness | Keto friendly |
| Calories | 19.6 |
| Fat | 1.3 |
| Protein | 1.2 |
| Carbohydrate | 0.7 |
| Fiber | 0.1 |
| Net carbohydrates | 0.6 |
| Sugar | 0.2 |
| Saturated fat | 0.2 |
| Cholesterol (mg) | 5 |
| Sodium | 11.6 |
| Yield | 36 Potstickers |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Mexican potstickers (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.
Recipe instructions
- Combine onion and 2 teaspoons oil in a 10-12\ non-stick pan.
- Stir often over med-high heat until onion is browned, about 10 minutes.
- Add turkey, crushed chilies, cumin and oregano. Stir just until turkey is
- no longer pink and liquid evaporates, 5-8 minutes.
- Add green chilies, cilantro and broth with the 1 T. of flour. Stir until boiling. Let cool.
- Lay wrappers, 6 at a time, on a flat surface and mound 1 rounded
- teaspoon turkey filling in the center of each.
- Moisten wrapper edge with water. Fold edge of a wrapper over filling and press against opposite edge. Pinch rim to seal. Repeat to seal remaining pot- stickers.
- Cover wrappers not in use with plastic.
- As potstickers are shaped, set pinched rim up, and push down gently to.
- flatten bottoms.
- Place slightly apart on lg. flat pans.(If making ahead, chill up to 4 hours.
- To store longer, freeze on pans, then transfer to freezer containers, seal and freeze up to 3 months..
- Heat 1/2 the remaining oil in a non-stick 10-12\ frying pan over med-high heat.
- Fill pan with 1 layer (about 1/2 the batch) freshly made or frozen potstickers, flat bottom down.
- Cook, uncovered, until bottoms are golden, 1 1/2-3 minutes.
- Add 1/3 cup water to pan.
- Reduce heat, cover tightly, and simmer until skins look translucent, about 4 minutes.
- Uncover, and boil over high heat until liquid evaporates.
- Transfer to a platter as cooked, and keep warm.
- Repeat, using remaining oil to cook the rest of the potstickers.
- Serve with a dollop of sour cream.
Food tags
Peppers, Vegetable, Meat, Mexican, Spicy,
Mexican potstickers (recipe) details:
Time:
Prep Time in Hours and Mins:1H25M
"
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Contributors: Prab R. Tumpati, MD
