# The Ingredients You'll Need:
→ Filling
01 - 1 cup cooked turkey, finely chopped
02 - 1/2 cup stuffing, crumbled
03 - 2 tablespoons cranberry sauce
04 - 2 green onions, finely sliced
05 - 1 tablespoon soy sauce
06 - 1 teaspoon grated fresh ginger
07 - 1 clove garlic, minced
08 - 1/2 teaspoon ground black pepper
09 - 1 egg, lightly beaten
→ Assembly
10 - 24 round dumpling wrappers (gyoza wrappers)
11 - Small bowl of water (for sealing edges)
→ Cooking
12 - 2 tablespoons vegetable oil
13 - 1/3 cup chicken or turkey broth
→ Dipping Sauce
14 - 2 tablespoons soy sauce
15 - 1 tablespoon rice vinegar
16 - 1 teaspoon honey
17 - 1 teaspoon sesame oil
18 - 1 teaspoon finely chopped chives (optional)
# Step-by-Step Instructions:
01 - Combine turkey, stuffing, cranberry sauce, green onions, soy sauce, ginger, garlic, black pepper, and egg in a large bowl. Mix thoroughly until evenly blended.
02 - Place a wrapper on a clean surface. Spoon approximately 1 tablespoon of filling into the center.
03 - Lightly moisten the edge of the wrapper with water. Fold in half and pinch the edges together to seal, pleating as desired.
04 - Continue with remaining wrappers and filling, preparing all pot stickers.
05 - Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Arrange half the pot stickers in a single layer, flat side down.
06 - Cook for 2 minutes until the bottoms are golden brown.
07 - Carefully add half of the broth, cover immediately, and steam for 4 to 5 minutes until the wrappers are tender and liquid has evaporated.
08 - Uncover and cook for 1 minute longer to crisp the bottoms. Remove pot stickers and keep warm.
09 - Repeat frying, browning, and steaming with remaining oil, pot stickers, and broth.
10 - Whisk soy sauce, rice vinegar, honey, sesame oil, and chives in a small bowl until blended.
11 - Arrange hot pot stickers on a serving platter and present with dipping sauce.
