Servings: 6 (8 count)Prep Time: About an hour Cook Time: 7-12 minutes
1 med red onion
3/4 c cabbage
2 cloves garlic
1 handful fresh parsley
1 handful fresh cilantro
1 squirt lemon juice
1 tsp favorite hot sauce
1-2 tsp soy sauce
1 lb ground turkey
1 package ready made won-ton wrappers
First, finely mince carrots, onions, cabbage and garlic, then add to a sauce pot and sweat over medium heat in a bit of olive oil for three to five minutes. I like to add a pinch of salt at this point to draw out some moisture.
After vegetables soften slightly, add the hot sauce and soy sauce, allowing vegetables to cook in the mixture for a bit longer, about another three to five minutes.
At this point, I like to pour the hot vegetable mixture into a bowl, cover it, and let it sit overnight in the fridge so I don’t have as much to do the next day. If that’s not feasible, let the mixture cool as much as possible before mixing with the raw turkey so it doesn’t partially cook it. Plus it’ll hurt when you hand mix it all.
To finish the filling, finely mince the parsley and cilantro and mix in with cooled veg. Add lemon last. Then mix it all with the ground turkey.
To assemble the dumplings, spoon a small amount into the center of each wrapper, dampening the edges with a wet paper towel (I’ve found this to be the easiest way, just dampen a paper towel and wipe it along the edges of the pasta square). Then fold two of the corners together to make a triangle. Take the other two corners and fold into the center, making a little square shaped pouch, with all the corners folded into the center. It may take a few tries to get it down as the pasta can be delicate.
I prefer mine steamed in my rice cooker attachment for about 7 minutes, but you could easily steam these in a veg steamer, or even sautee in a bit of butter. I love to freeze the leftovers and pop them in the steamer for a satisfying and easy meal. They generally take 7 minutes when cooked fresh, and slightly longer when directly from the freezer (about 12 minutes).
Makes 48 individual dumplings (I eat about 8 per serving if I’m having just them). You could also deep fry these, but I’ve never tried it.
Or perhaps substitute chopped tofu for a vegetarian variety, or use pork for a more traditional dumpling.
Categories: Appetizers & Snacks, Budget, Crowd-Size, Freezing, Holiday, Kid-Friendly, Other Side Dishes, Potluck
Submitted by: lindsay on October 8, 2010
Dede ~ wvhomecanner says:
OH! Thanks for this! I LOVE steamed pork dumplings but haven’t made my own yet. Will definitely try this turkey version to make a fav of mine healthier for sure! Do you have a favorite dipping sauce recipe?
On October 8, 2010 at 7:43 am
You’re welcome! It’s one of my favorites, I love steamed dumplings too! As far as the dipping sauce, I actually just use a tiny bit of salt sprinkled over the dumplings when they’re still sticky from the steamer, and a bit of Sriracha chili sauce on the side, although I know that won’t work for people who don’t like spicy food. I kindof put Sriracha in everything. If I ever figure out a recipe to the sauce you can get with takeout, I’ll post it for sure! I don’t know what it is, but it’s so tasty.
On October 8, 2010 at 11:56 am
Dede ~ wvhomecanner says:
I love spicy 🙂
My favorite take out is Hot n Sour soup and steamed dumplings. The dipping sauce is something I just need to work on! I believe that it’s soy sauce w/a bit of chicken broth, a drizzle of sesame oil, pinch of sugar, lots of ginger. Maybe garlic. Sometime a few sesame seeds, sometimes paper thin slices of green onion tops. I just need to NOT eat it all next time to have some to compare/taste LOL.
If you like sweet/spicy sometimes, the Thai Dipping Sauce canning recipe I posted here in Farm Bell (from the big BBB cookbook) is TASTY!
On October 9, 2010 at 7:59 am
That sounds amazing! I’ll have to give it a try next time I make these, which will probably be soon because I love how easy they are once they’re prepared!
On October 12, 2010 at 12:01 am