This wonderful recipe for turkey dumplings is courtesy of Jennifer 8. Lee ("The Fortune Cookie Chronicles").
- Yield: Makes about 80 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
In a large bowl, mix together turkey, lettuce, soy sauce, sesame oil, vinegar, sugar, scallions, eggs, and mushrooms until well combined. Season with salt.
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.)
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.