Chinese Style Turkey Dumplings with Dipping Sauce
Prep time: 20 min
Cook time: 1 hour 30 min
Makes: 50 dumplings
- 1 lb (454 g) ground Ontario turkey
- 2 tbsp (30 mL) minced green onions
- 2 tbsp (30 mL) soy sauce
- 1 1/2 tbsp (22.5 mL) sesame oil
- 3 cloves garlic, minced
- 1 tbsp (15 mL) ginger, minced
- 1 egg, beaten
- 2 tbsp (30 mL) vegetable oil
- 1 cup (250 mL) water
- 50 dumpling wrappers
- Small bowl of water to seal dumplings
- 1/2 cup (125 mL) soy sauce
- 1 tbsp (15 mL) Hoisin sauce
- 1 tbsp (15 mL) seasoned rice vinegar
- 1 tbsp (15 mL) chili sauce (Sriracha) – optional
In large bowl, combine Ontario turkey, green onions, soy sauce, sesame oil, garlic, ginger, beaten egg. Mix well.
Place a dumpling wrapper on a well floured surface and spoon in about 1
tablespoon (15 mL) of the mixture into the centre. Using your finger, or a pastry brush, wet the edges of the wrapper and fold together, making sure to keep the mixture in the centre. Crimp the edges of the dumpling to help keep it together.
Repeat with the remaining wrappers.
Heat a large non-stick skillet to medium-high. Add vegetable oil and heat. Add dumplings to skillet, making sure not to crowd the pan, and cook around 2 minutes per side and well browned.
Add 1 cup water to skillet and cover until dumplings are cooked, about 5 minutes. Remove cover and allow remaining water to evaporate.
Repeat for remaining dumplings.
Combine soy sauce, Hoisin, rice vinegar, and chili sauce and divide into small dipping bowls.
Serve dumplings straight from the pan with dipping sauce. Careful! They’re hot!
Tips: Dumplings can be cooked just by boiling. Bring a large pot of salted water to a rolling boil then turn down to ‘just’ boiling. Add a few dumplings at a time to allow the water to regain its heat. Stir to keep
dumplings from sticking and when they float to the surface they’re almost done. Check for internal temperature of 165 degrees F (75 degrees C).
Keep separated on your serving dish or they’ll stick together!