Pot Stickers

For filling, in a small bowl toss together cabbage and salt. Let stand at room temperature 30 minutes. Transfer cabbage to a fine-mesh sieve; press firmly to remove excess moisture. Place cabbage in a medium bowl. Add next eight ingredients (through chili oil); toss to combine. Stir in ground turkey.

Line a baking sheet with parchment paper or waxed paper. For each pot sticker, spoon a scant 1 Tbsp. filling onto center of a wonton wrapper. (Keep remaining wrappers covered with a damp cloth to prevent them from drying out.) Lightly brush edge of wrapper with water; fold wrapper in half and pinch edges together. Place pot sticker, sealed side up, on prepared baking sheet. Keep filled pot stickers covered while working. Freeze 1 to 2 hours or until firm. Transfer to freezer containers and freeze up to 1 month.

To serve, line a bamboo steamer basket or steamer insert with parchment paper; coat lightly with cooking spray. Arrange frozen pot stickers in a single layer, not touching, in prepared basket (in batches if needed).

Place steamer basket in a wok or large pot over, but not touching, boiling water. Steam, covered, 16 minutes or until filling in pot stickers is no longer pink (165°F). If desired, serve with Asian sweet chili sauce.