RECIPES
12
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Turkey Dumplings with Ginger
Dumplings:
Dipping
Sauce:
1 lb. ground turkey
¼ cup soy sauce
3 green onions, minced
¼ cup rice vinegar
1 inch fresh ginger, grated
2 Tbsp. cooking sherry
1 Tbsp. cooking sherry
1 tsp. sesame oil
2 Tbsp. soy sauce
1 Tbsp. grated ginger
½ tsp. sesame oil
½ tsp. chili-garlic sauce
2–3 shakes of white pepper
½ tsp. salt
12 oz. wonton wrappers
1. Wash hands with soap and water. To avoid cross contamination, wash
hands, utensils, cutting boards, etc. after touching raw poultry.
2. With your hands, thoroughly mix the dumpling ingredients (except the
wrappers) in a large bowl.
3. Place a 1½–2 tsp. of the meat mixture on the center of a wrapper.
4. Moisten the wrapper edges with water (use your fingers) and fold the
wrapper over to form a triangle; pinch the edges to seal.
6. Repeat steps 2–4 until all the mixture is used up. Dumplings will stick
together, so keep in a single layer or separate with wax paper.
7. Whisk together the sauce ingredients in a small bowl and set aside.
8. Fill the steamer reservoir with water between MIN/MAX lines and spray
the bottoms of the steamer bowls with cooking spray.
9. Steam in batches of about 10 dumplings in single layers for 15–20 minutes,
or until the meat is cooked through (165
°
F internal temperature).
10. Serve hot with dipping sauce.
Makes 50–60 dumplings
