Turkey and Vegetable Potstickers

Turkey and Vegetable Potstickers | Potstickers Recipe | Appetizer Recipe | simplywhisked.com

A few weeks ago, Marc and I were browsing through Costco – ok, maybe we were hunting for samples – when we were greeted with some tasty chicken and vegetable potstickers, lightly tossed in soy sauce. Up until then, I had never tasted a potsticker, and I was blown away by the flavors in my mouth.

Turkey and Vegetable Potstickers | Potstickers Recipe | Appetizer Recipe | simplywhisked.com

Of course, I wasn’t about to buy the potstickers Costco when I could make my own. So I set out to develop a recipe that would incorporate my healthy-eating practices and my new love for potstickers. What resulted was nothing less than amazing.

Turkey and Vegetable Potstickers | Potstickers Recipe | Appetizer Recipe | simplywhisked.com

Seriously, this recipe is so good. I’ve lightened it up a bit, using extra lean ground turkey instead of traditional ground pork. Add opted to leave out the cabbage because, depending on the source, some say you should soak the cabbage for 30 minutes before adding it to the filling. Who has time for that?

Instead, I filled these little turkey and vegetable potstickers with carrots and water chestnuts to fill in for the crunch of the cabbage.

Turkey and Vegetable Potstickers | Potstickers Recipe | Appetizer Recipe | simplywhisked.com

It took me a little while to figure out how to fold the wrappers to be pretty (you can see how I do it on my Instagram account), but if you’re just making these for yourself, you can easily fold them into half-moon shapes and call it a day. Either way, they’re going to taste great.

Turkey and Vegetable Potstickers | Potstickers Recipe | Appetizer Recipe | ateaspoonofhappiness.com

Turkey and Vegetable Potstickers

  • Author: Melissa Belanger
  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Total Time: 50 minutes
  • Yield: about 45 potstickers


For the filling:

  • 2/3 pound extra lean ground turkey
  • 4 green onions
  • 1/3 cup diced water chestnuts
  • 2 large carrots, shredded
  • 2 tablespoon minced fresh ginger
  • 4 garlic cloves, minced
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 1 egg
  • 1 tablespoon sriracha

For the potstickers:

  • 45 potsticker wrappers
  • 1 tablespoon canola oil
  • Soy sauce, for serving


  1. In a large bowl, stir together the filling ingredients until combined.
  2. Using a 1/2 tablespoon, scoop filling into the center of each wrapper.
  3. Use water to wet the edges of the wrapper. Fold in half and press the edges together to create a seal.
  4. In a large skillet over medium heat. Sauté the potstickers until browned on one side- about 5 minutes. Add about 1/2 cup of water to the skillet and cover. Cook for about 5 more minutes, or until filling is cooked through.
  5. Lightly drizzle with soy sauce before serving.


*You should be able to find potsticker wrappers in the refrigerated produce section of your grocery store or at a local Asian market.


  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg


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  • Reply
    June 23, 2015 at 3:45 pm

    Looks good…..

  • Reply
    Betty Ferro
    June 23, 2015 at 3:46 pm

    Looks good….

  • Reply
    Rachel @ Bakerita
    June 23, 2015 at 6:31 pm

    My mom used to always have those Costco potstickers when I was a kid! They were sooo good, but I need to try making yours – they look even better!

  • Reply
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