Combine turkey, cabbage, onion, egg, soy sauce, orange peel
and chili oil (opt) in a large bowl and mix well.
Dust a plate
or cutting board with cornstarch. Set a rounded teaspoon of filling
in center of a wonton skin, pressing lightly so filling forms
a narrow band across the middle. Moisten the rim of skin with
water. Bring opposite sides together to form a semi circle. Pinch
corners together. Make 3 or 4 pleats along the edge to seal. Transfer
pot sticker to the prepared plate or cutting board. Repeat for
each pot sticker.
Place 2 heavy 12-inch nonstick skillets over
low heat. Add 2 teaspoons of vegetable oil to each. Arrange pot
stickers in rows, fitting closely together. Increase heat to medium-high
and cook until bottoms are golden brown, about 2 minutes.
Watch carefully to prevent burning.
Add 1/2 cup water to each
pan and cover immediately. Let steam until skins are translucent,
about 3 minutes. Drain and transfer with a slotted spoon to serving
Serve immediately with rice vinegar or soy sauce or your favorite Asian dipping sauce.