How to Make It
Heat oil in a large skillet over medium-high. Add shallots, garlic, and ginger; sauté 2 minutes. Add 1/4 cup stock and turkey; cook 2 minutes, stirring occasionally. Remove pan from heat.
Place 8 wonton wrappers in a single layer on a clean work surface. Place about 1 1/2 teaspoons turkey mixture in center of each wrapper. Brush edges of wrappers with water; fold in half over filling, pressing edges to seal. Place pot stickers on a baking sheet dusted with cornstarch; cover to prevent drying. Repeat procedure 4 times with remaining wonton wrappers and turkey mixture.
Combine 2 teaspoons water and 1 teaspoon cornstarch in a small bowl, stirring with a whisk. Place cornstarch mixture, remaining 1/2 cup stock, plum sauce, soy sauce, sesame oil, and sambal in a small saucepan; bring to a boil. Cook 3 minutes or until reduced to 3/4 cup. Remove pan from heat.
Heat a large skillet over medium. Generously coat pot stickers with cooking spray. Arrange 10 pot stickers in a single layer in skillet; cook 2 minutes or until browned. Turn pot stickers; carefully add 1/3 cup water to skillet and cover immediately. Cook 5 minutes. Uncover and cook 1 minute or until liquid evaporates. Remove pot stickers from skillet, and keep warm. Repeat procedure 3 times with remaining 30 pot stickers and remaining 1 cup water. Sprinkle green onion over pot stickers. Serve with plum sauce mixture for dipping.
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