• First, in a bowl combine all the ingredients.
  2 recipes Potsticker Dough, 1 lb ground turkey, 1/2 cup chicken broth, 1 1/2 tsp Monkfruit Sweetener, 1 tbsp coconut aminos, 2 tsp apple cider vinegar, 1 tsp freshly ground ginger, 1 tsp minced fresh garlic, 1 tsp salt, 3 whole green onions, 1/2 tsp sesame chili oil, 1/2 tsp black pepper
• Second, mix with your hands until the ingredients are thoroughly combined.
• Put about 2 teaspoons on a rolled out potsticker dough.
• Fold the wrapper in half and push down around the meat.
• Then push the side in and crimp and pinch, crimp and pinch and push the side in.
• Make sure it is pinched closed.
• Finish putting the filling in the potstickers and pinching and crimping until all the potstickers are completed.
• Make 3 to 4 pleats about 1/4 inch apart per potsticker.
• Once, the potsticker is made set aside on a platter and cover with a damp cloth.
• Boil water place potstickers in boiling water and boil approximately 3 - 4 minutes.
• Don't overcrowd the pot and boil them up in batches.
• Remove from boiling water to a wire rack to drain. 
• Lastly, fry the potstickers until the sides are lightly browned 2 -5 minutes.

Dipping Sauce

• Combine all the ingredients and stir until combined.
  1 tsp apple cider vinegar, 1/2 tsp balsamic, 2 tsp Sesame Chili Oil, 1/4 tsp red pepper, 3 tbsp coconut aminos

Freezing Instructions:

• First, place parchment paper on to a baking sheet. Spread a little tapioca flour down so that the potstickers don't stick to the pan. Second, lay down potstickers leaving space between them so they will not stick together. Finally, place them into the freezer until frozen. Lastly, remove from the freezer and add to a freezer bag removing any excess air. As a final note be sure to date the bag. Good for up to 2 months. 

How to make after freezing:

• Do not defrost simply add to boiling water and boil for 2-3 minutes longer. Then follow the remaining directions.