Ground turkey replaces the typical pork filling in these "dumplings." Look for a package that's 92 percent lean, which is more flavorful and juicy than extra-lean meat but still healthy.

Martha Stewart Living, December 2011


Recipe Summary

30 mins
30 mins
Makes 24


Ingredient Checklist


Instructions Checklist
  • Stir together 3 tablespoons soy sauce, 3 tablespoons water, vinegar, 1 teaspoon sesame oil, and sliced chiles in a small bowl.

  • Heat broiler. Mix together 1 1/2 teaspoons soy sauce, the ginger, garlic, and the chopped scallion and chile in a medium bowl. Mix in turkey until just combined.

  • Form mixture into 24 balls, dipping hands in water if needed to prevent sticking. Brush meatballs with 1 teaspoon sesame oil on a baking sheet. Broil 8 inches from heat source until golden brown and cooked through, 5 to 7 minutes.

  • Meanwhile, heat remaining teaspoon sesame oil in a large nonstick skillet over medium-high heat. Cook mushrooms until just starting to brown, about 2 minutes. Reduce heat to medium. Cook, covered, until tender, about 3 minutes more. Add remaining 1 1/2 teaspoons soy sauce. Toss to coat.

  • Arrange lettuce leaves on a platter, and top each with 1 meatball. Top with mushrooms, and sprinkle with sliced scallion. Serve with dipping sauce.

Cook's Notes

Dipping sauce can be refrigerated for up to 1 day. Shaped meatballs can be refrigerated for up to 1 day.