Serves 12
Potstickers are the millennial kreplach, traditionally eaten before the fast of Yom Kippur. I fill them with some of the symbolic foods, called simanim , that are customary to eat during the High Holidays to symbolize our hopes for a sweet New Year. These foods include leeks, carrots, apples, pomegranates, and honey.
1 pound ground dark meat turkey
1-inch piece fresh ginger, peeled and grated using a rasp-style grater
2 garlic cloves, grated using a rasp-style grater
¼ cup finely chopped leek (white part only)
⅓ cup shredded carrot
¼ cup shredded apple
1 tablespoon soy sauce
2 teaspoons sesame oil
½ teaspoon kosher salt
1 package wonton wrappers (about 40 wrappers)
Canola oil, for frying
Dipping Sauce
¼ cup pomegranate juice
¼ cup honey
2 tablespoons soy sauce
1 Grease a baking sheet with cooking spray and set it aside. In a medium bowl, combine the turkey, ginger, garlic, leek, carrot, apple, soy sauce, sesame oil, and salt with your hands.
2 Set a small bowl of water next to your work space. Working with 1 wonton wrapper at a time, add 2 teaspoons of the filling to the center. Using a pastry brush or your finger, brush water around the edge of the wrapper. Fold the dough over the filling into a triangular or half-moon shape and press down the edges to seal. Transfer the dumpling to a baking sheet and repeat with the remaining wrappers and filling.
3 In a large skillet set over medium heat, heat 1 to 2 tablespoons of canola oil. When the oil shimmers, add the potstickers (working  in batches so as not to overcrowd the pan) and cook 2 to 3 minutes, or until the bottoms are light golden brown. Carefully pour 3 tablespoons water into the skillet and immediately cover with a tight-fitting lid, being careful to avoid any splatter. Reduce the heat to low and let the dumplings steam for 4 to 5 minutes, until the filling is cooked through inside (the filling should be opaque and no longer pink). Transfer the potstickers to a serving plate and repeat with the remaining potstickers.
4 To make the dipping sauce: In a small saucepan, combine the pomegranate juice, honey, and soy sauce. Bring the mixture to a simmer over medium heat and cook for 10 to 15 minutes, until the sauce thickens and coats the back of a spoon. Serve the sauce with the potstickers.
This recipe, minus the wonton wrappers, also makes a great turkey burger!
To prepare ahead of time, shape the potstickers but do not fry them. Freeze them on a baking sheet until solid, transfer them to a gallon-size zip-top bag, and return to the freezer. When ready to serve, cook the potstickers from frozen, adding an extra 5 minutes of steaming for the turkey to cook through. Alternatively, you can boil the potstickers and add them to soup, or steam them in a steaming basket for 10 minutes.