Turkey Dumplings

80 dumplings

Stuff wonton wrappers with turkey, lettuce, soy sauce, sesame oil, scallions, eggs, and mushrooms for a savory and delicious appetizer or main course. This wonderful recipe for turkey dumplings is courtesy of Jennifer 8. Lee ("The Fortune Cookie Chronicles").


  • 1 pound ground turkey

  • ½ head iceberg lettuce, chopped

  • ¼ cup soy sauce

  • 1 tablespoon sesame oil

  • ¼ 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.

    Turkey Dumplings
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