Turkey Dumplings
Makes 8 dumplings
Ingredients
1 lb ground turkey
½ head iceberg lettuce, chopped
1/4 C soy sauce
1 Tb sesame oil
1/4 C white vinegar
1 Tb sugar
2 green onions, chopped
2 large eggs
½ lb. button mushrooms, cleaned & chopped
Coarse salt
All purpose flour
2 -12 oz packages of round dumplings or gyoza skins
2 Tb vegetable oil
Dipping sauce
Preparation
In a large bowl, combine the turkey, lettuce soy sauce, sesame oil, vinegar, sugar, green onions, eggs and mushrooms until well combined. Season with salt. Lightly dust a baking sheet with flour. Place about 1 teaspoon filling in the centre of a dumpling skin. Use your finger or a pasty brush to moisten the edge with water. Fold the skin over the filling to form a half-moon shape. Press the edges to seal. Place on prepared baking sheet and 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 place in the freezer. When fully frozen, transfer dumplings to a resealable plastic bag. Keep frozen for up to 3 months.
When you’re ready to cook, heat vegetable oil in a large nonstick skillet over medium-high heat. Add dumplings and cook for 30 seconds. Add ¼ C water or chicken broth to the skillet and cover. Cook until the turkey is cooked through, 8-10 minutes if fresh, 12-15 minutes if frozen. Serve immediately with Dipping Sauce.
Adapted from www.marthastewart.com