Thanksgiving Leftover Turkey And Stuffing Potstickers

As a general rule, I don’t think potstickers can get any better. Well in this case I’m happy to prove myself wrong. A touch of expertly seasoned gravy makes the filling moist and rich with that little extra kick. Store bought wonton wrappers are a perfect vehicle for that delicious bite. Serve with cranberry as a dipping sauce and get ready for praise. 


PREP TIME: 20 minutes

COOK TIME: 4 minutes

TOTAL TIME: 24 minutes


20 Potstickers


Turkey (1 lb, pulled)

Stuffing (1 cup)

Gravy (2 tbsp)

Wonton Wrappers (20)

Egg (1, beaten)

Canola Oil


Cranberry Sauce (1/2 cup for dipping)


Fork (2)

Medium Mixing Bowl

Wooden Spoon


Silicone Brush

12" Nonstick Frying Pan with Lid


Plate (2)

Paper Towel

1. TO MAKE YOUR FILLING. using your wooden spoon, combine your pulled turkey, stuffing, and gravy in your mixing bowl.


2. TO PREP YOUR POTSTICKERS. on a flat surface, in batches, lay out a few of your wonton wrappers.

Place a generous teaspoon of your filling into the center of each wonton making sure to leave excess room around the edges of the wonton wrapper. 

Using your silicone brush, brush your beaten egg along two adjacent edges of your wonton wrapper.

Fold the non-egg covered edges onto the egg covered edges and press firmly with your fingertips to seal.

Transfer onto a plate to keep them from sticking to your work surface.


3. TO FRY YOUR POTSTICKERS. over high heat, coat your frying pan with your canola oil.

Once your oil is hot, place as many of your potstickers in as will comfortably fit.

Let brown—about 2 minutes.

Pour in 1/4 cup of water and cover the pot with its lid.

Let steam for 2 minutes.

Use your tongs to transfer you potstickers onto a paper towel lined plate to absorb any excess oil.