turkey dumplings
Juicy pan-fried turkey dumplings with a crisp, golden bottom that contrasts the steamy and tender top - each bite delivers a warm burst of ground turkey seasoned with garlic, ginger and scallions with just the right amount of chew!
What are dumplings?
Dumplings by definition are small pieces of dough usually wrapped around filling that are cooked by steaming, boiling, frying or even baking. Because dumplings are so adaptable and can be plain, savory or sweet they can be served as appetizers, main course, or even as dessert. This recipe features fragrant turkey filling with a delicious soy based dipping sauce full of umami which makes it a perfect dinner or side dish!
What is the history of dumplings?
Dumplings have roots in ancient China where physician Zhang Zhongjing is often credited for inventing little dough pockets filled with minced meat and herbs called ‘jiaozi’ to help against frost bite in his patients. Over the years jiaozi became a staple in Northern China and travelers took it along the Silk Road where variations of the dish started to pick up along the way - like manti in Central Asia. As time went by dumplings kept gaining popularity around the world - Japan called their version gyoza which is a thinner skinned pan fried dumpling, Korea named theirs mandu which features both Chinese flavors and local Korean fillings such as kimchi and mung beans. Because dumplings can feature any filling - or no filling - and suit almost any dietary need they have kept their popularity with each version!
How to make turkey dumplings?
Start the recipe by making the turkey filling. In a large bowl combine the ground turkey, duck egg, 1/4 tsp Chinese five spice, 1/4 tsp msg, 3/4 tsp salt, fresh ground pepper, 1 tsp rice vinegar, 1 tsp sesame oil, and 1 tbsp soy sauce. Then add the chopped mustard leaf, spring onion, enoki mushrooms, jalapeños, and half of the chopped ginger, garlic and cilantro. Mix until uniform consistency. Cover and set aside. Make the dipping sauce in a medium bowl by whisking together the remaining 1 cup of soy sauce, 3 tsp sesame oil, 1 tsp rice vinegar, 1 tbsp mirin, 2 tbsp sugar, sesame seeds, Thai chili, chopped scallion, as well as the remaining chopped ginger, garlic, and cilantro. Cover and set aside. Prepare the dumplings by filling each wrapper with a spoonful of the turkey filling and pinching the edges shut. Heat a cast iron skillet over medium heat until hot. Then drizzle some sesame oil and arrange the dumplings on the pan. Add a big splash of water and cover with a lid. Cook for about 7-9 minutes until the bottom is golden brown and the dumpling is fully cooked. Let the dumplings rest for a minute before serving them with the prepared dipping sauce!
Tips
Freeze some for future! Dumplings are easy to batch freeze - just assemble the dumplings and lay them on a parchment paper covered baking sheet as a single layer and freeze over night, then transfer into a freezer safe bag.
Don’t overfill the dumplings - too much filling makes the sealing process difficult and may cause the dumplings to burst.
Don’t skip the egg - it works as a binder in the filling keeping it juicy without leaking!
For the splash of water during pan frying aim to add about 1/4 cup.