Yummy, easy, and healthy potstickers

 My husband and I LOVE Asian food.  Unfortunately, now that my husband is allergic to beef, pork, chicken, soy and peanuts, it is no longer safe for us to buy Asian food at a restaurant.  So I simply had to learn how to make it!  I first attempted to make my own wonton wrappers.  They turned out well, but took a lot of time.  And now that I am often bouncing a newborn while I cook, I do not have time to make my own wrappers.  But then I found that Kroger actually sells refrigerated wrappers and the ingredients are safe for my husband!  Total game changer.  We also discovered that Coconut Aminos is an absolutely delicious replacement for soy sauce!  Now I make these at least every other week.  It is my husband's favorite meal right now.  I can substitute ground turkey for the meat because all the seasonings hide the fact that it is turkey.  I also like to use a bag of coleslaw salad instead of just chopping up cabbage for the recipe.  Super easy!  I think the thing that takes the longest is shredding the fresh ginger.  But please don't skip that step because the ginger is what makes these taste so fresh and delicious!  HERE is where I found the original recipe.

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• 1 pound ground chicken or pork (I use turkey)
• 1 cup shredded green cabbage (I use a fresh coleslaw mix)
• 2 cloves garlic, minced
• 2 green onions, chopped
• 1 tbsp soy sauce (I use coconut Aminos)
• 1 tbsp freshly ginger, grated
• 1 tsp sesame oil (I use coconut oil simply because I don't have any)
• 2 tbsp vegetable oil (I use coconut oil)
• 1 package round wonton wrappers (about 45)

Make the filling for the potstickers

1. Put ground chicken or pork, shredded cabbage, garlic, green onion, ginger, soy sauce and sesame oil in a bowl and mix together until well combined.

Assemble the potstickers

1. Fill a small bowl with water and set aside.
2. Arrange wonton wrappers on a work surface like a table or counter.
3. Put 1 tbsp of filling in the center of each wonton wrapper.
4. Dip your finger in the water and run around the edges of each wonton wrapper to moisten it.
5. Fold the wrappers in half over the filling (to create a half-moon shape), then pinch the edges of the wrappers together to seal them.

Cook the potstickers

1. Heat the oil in a large non-stick frying pan over medium heat (to speed up the process, I use 2 frying pans at the same time).
2. Put the potstickers in a frying pan in a single layer and cook for 2 minutes. Carefully flip potstickers with a spatula. Add ¼ cup of water to the frying pan. Cover and cook for 4 minutes.
3. Serve the potstickers with soy sauce I use coconut aminos) for dipping.