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Turkey Dumplings

This wonderful recipe for turkey dumplings is courtesy of Jennifer 8. Lee ("The Fortune Cookie Chronicles").

  • Yield: Makes about 80 dumplings
Turkey Dumplings

Source: The Martha Stewart Show, February Winter 2009


  • 1 pound ground turkey
  • 1/2 head iceberg lettuce, chopped
  • 1/4 cup soy sauce
  • 1 tablespoon sesame oil
  • 1/4 cup white vinegar
  • 1 tablespoon sugar
  • 5 scallions, light green parts only, chopped
  • 2 large eggs
  • 1 (10-ounce) package white button mushrooms, cleaned and chopped
  • Coarse salt
  • All-purpose flour, for baking sheet
  • 2 (12-ounce) packages round dumpling or gyoza skins
  • 2 tablespoons canola oil
  • Dipping Sauce


  1. In a large bowl, mix together turkey, lettuce, soy sauce, sesame oil, vinegar, sugar, scallions, eggs, and mushrooms until well combined. Season with salt.

  2. Lightly dust a baking sheet with flour. Place about 1 teaspoon filling in the center of a dumpling skin. Use your finger or a pastry brush to moisten edge of dumpling skin with water. Fold skin over filling to form a half-moon shape. Press edges to seal. Place on prepared baking sheet. Repeat with remaining filling and dumpling skins. (At this point, dumplings may be frozen. To freeze, place dumplings on a parchment-lined baking sheet and freeze until frozen. Transfer dumplings to a resealable plastic bag and keep frozen up to 3 months.)

  3. In a large nonstick skillet, heat canola oil over medium-high heat. Add dumplings and cook for 30 seconds. Add 1/4 cup water to skillet and cover. Cook until turkey is cooked through, 8 to 10 minutes (12 to 15 minutes if frozen). Serve immediately with Dipping Sauce.

Reviews (1)

  • CurlyKel 25 Feb, 2009

    wow, does this really make 80 dumplings? this looks so delicious and just what the hubby was asking me to learn to make the other day...he will be so happy i found this recipe! we love dumplings and always order them as an appetizer when we dine out at asian restaurants.

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