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Freezer Friendly Ground Turkey and Cabbage Potstickers…

These all natural Ground Turkey and Cabbage Potstickers are so delicious! And you can make up a big batch and freeze some for later.

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Y’all, I’m pretty sure this recipe for Ground Turkey and Cabbage Potstickers is at least 15 years old! I first discovered it in a Cooking Light magazine (or cookbook? I can’t totally remember). I actually first shared this recipe with you all way back in 2012 but I’ve updated the pictures and recipe card a bit and am resharing it for those of you that may have missed it the first time around.

I remember it was a hit the first time I made it! I’ve tweaked it a bit over the years changing out the originally called for ground chicken for ground turkey since it’s a bit easier to find. The original Ground Turkey and Cabbage Potstickers recipe is meant to be an appetizer but I love making them for a quick dinner. I usually add some steamed rice and edamame on the side.

Make Ahead and Freezer Friendly

What’s even better about these Ground Turkey and Cabbage Potstickers is that they can be made ahead. As a matter of fact, that’s how I make them most often. The turkey and cabbage filling can be made ahead and then you can stop there and freeze that mixture. Once you thaw that out, you can make up the potstickers and cook them right then.

What I actually do though is take it one step further and assemble the potstickers in the wonton wrappers, then freeze them individually on a baking sheet. Once frozen, they can be transferred to a freezer safe container, labeled and frozen until you’re ready to make them. This way you can pull out as many or as few as you like to steam them up and enjoy anytime.

These Ground Turkey and Cabbage Potstickers have a somewhat lengthy ingredient list but don’t let that dissuade you from trying them. I promise the filling mixture comes together easily and I set up an assembly line to get them made up. I’ll sometimes even employ my kids to help with the assembly!

I’ve doubled the original recipe because we love these so much I like to have extras on hand. But you can easily cut the recipe in half if you’re not making up extras or are short on freezer space.

I hope you give these a try! If you do, don’t forget to leave a review and let me know what you think!

Print Recipe

Freezer Friendly Ground Turkey and Cabbage Potstickers

Prep Time25 mins

Cook Time10 mins

Total Time35 mins

Course: Main Course

Cuisine: Main Dish

Keyword: ground turkey and cabbage potstickers

Servings: 8


  • 2 teaspoons vegetable oil
  • 2 cups finely chopped green cabbage
  • 1/2 cup water
  • 1/2 pound ground chicken or turkey
  • 1/3 cup minced green onions
  • 1 tablespoon minced peeled gingerroot
  • 1/2 teaspoon salt
  • 1/2 teaspoon dark sesame oil
  • 1 egg white
  • 1 garlic clove crushed
  • 30 won ton wrappers
  • 2 teaspoons cornstarch
  • 4 teaspoons vegetable oil divided
  • 1 cup water divided


  • Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium-high heat. Add cabbage; cook 9 minutes or until lightly browned, stirring frequently. While cabbage cooks, add 1/2 cup water, 1 tablespoon at a time, to keep cabbage from sticking to pan. Spoon cabbage into a medium bowl; let cool completely. Add chicken and next 6 ingredients (chicken through garlic) to bowl; stir well.

  • Working with 1 won ton wrapper at a time (cover remaining won ton wrappers to keep them from drying out), spoon about 1 tablespoon chicken mixture into the center of each wrapper.

  • Moisten edges of wrapper with water, and bring 2 opposite corners to center, pinching points to seal. Bring the remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place pot stickers on a large baking sheet sprinkled with cornstarch; cover loosely with a towel to keep them from drying out.

  • Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium heat. Place half of pot stickers in bottom of skillet; cook 3 minutes or until bottoms are lightly browned. Add 1/2 cup water to skillet; cover and cook 3 minutes or until liquid is absorbed. Place pot stickers on a serving platter; set aside, and keep warm.

  • Wipe skillet with a paper towel. Repeat procedure with remaining vegetable oil, remaining pot stickers, and remaining water.


I like to freeze the extra potstickers that we don’t eat right away. I freeze them BEFORE I cook them. Then I just pull them out, and cook as directed. I might add a couple of extra minutes for steaming but really you don’t even need to do that-they cook up quickly!

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My daughter got into the kitchen again this time—with the two of us, these went together in a snap. Just plan a little bit ahead as the sautéed cabbage needs to cool (sometimes I make that ahead of time too). I had some leftover filling so just put that in the freezer to pull out to fill new wonton wrappers another time. Are you sensing a freezer theme here?

Gathered allt he ingredients to make sure everything is there!

Shredding the cabbage. Using a chef’s knife is quick and easier than a food processor for me.

Sauteeing the cabbage. Don’t worry, it will shrink down a lot!

To cool the cabbage down quickly, I spread it on a baking sheet and put it in the freezer for about 10 minutes.

Using a scoop helps to fill the wonton wrappers evenly and easily.

Make an assembly line for filling and you’ll be done in no time!

Let the potstickers get a nice crusty bottom before steaming them to cook the rest of the way. Yum!

This recipe makes a lot! Put all the extra wrapped UNCOOKED potstickers on a baking sheet (I use a cutting mat too to keep them from sticking) then pop them in the freezer to flash freeze.for making later.

After they’re flash frozen you can bag them up and they’re ready to pull out anytime! Dinner ready in less than 10 minutes? You bet!

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