Ingredients
1/2 cup finely shredded Chinese or napa cabbage2 tablespoons minced fresh cilantro2 tablespoons minced chives1 large egg, lightly beaten4 teaspoons rice vinegar2 garlic cloves, minced1-1/2 teaspoons sesame oil1/2 teaspoon salt1/2 teaspoon ground ginger1/2 teaspoon Chinese five-spice powder1/4 teaspoon grated lemon zest1/4 teaspoon pepper3/4 pound lean ground turkey30 pot sticker or gyoza wrappers9 Chinese or napa cabbage leavesSweet chili sauce, optional
Preparation
In a large bowl, combine the first 12 ingredients. Add turkey; mix lightly but thoroughly.
Place 1 tablespoon filling in center of each pot sticker wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edge with water. Fold wrapper over filling; seal edges, pleating the front side several times to form a pleated pouch. Stand dumplings on a work surface to flatten bottoms; curve slightly to form crescent shapes, if desired.
Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Line trivet with 3 cabbage leaves. Arrange 10 dumplings over cabbage (do not stack). Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. A thermometer inserted in dumpling should read at least 165°.
Transfer dumplings to a serving plate; keep warm. Discard cabbage and cooking juices. Repeat with additional water, remaining cabbage and dumplings. If desired, serve with chili sauce.
