Chinese Dumplings
From beautifulcataya 16 years ago
- 15 minutes to make
- Serves 6
My Chinese dumplings are nontraditional in that they use ground turkey instead of beef, pork, or shrimp. However, they have less fat and taste great!
Ingredients
- 1 lb lean ground turkey shopping list
- 1 Tbsp green onions, chopped shopping list
- 1 Tbsp ginger, minced shopping list
- 2 Tbsp soy sauce shopping list
- 2 Tbsp sesame oil shopping list
- 2 Tbsp rice wine shopping list
- 1 Tbsp canola oil
- 1 lb vegetable (e.g., bok-choi or baby bok-choi) shopping list
- 1/2 tsp salt
- Dumpling skins
- Dipping sauce (mix to taste):
- soy sauce shopping list
- vinegar shopping list
- sesame oil or hot pepper oil shopping list
- Minced garlic shopping list
How to make it
- Prepare filling: Mix first set of ingredients (including ground turkey) in a bowl. Next, finely chop the vegetable, put it in another bowl, add salt, mix, and squeeze to remove water. Add squeezed vegetable to meat mixture and mix.
- Fold dumplings: Place about 1 Tbsp of meat and vegetable mixture in dumpling skin and fold. (Traditional folding is difficult to describe. If you don't know how, you can place mixture in middle of dumpling skin, brush edges of skin with water, fold lengthwise, and then squeeze edges. The important thing is that the skins don't come open when you cook them!)
- Cook dumplings: Bring 4 quarts of water to a boil. Add up to 20 dumplings at a time. Wait for water to return to a boil and dumplings to float to surface. Add 1 cup cold water. Wait for water to return to a boil again (dumplings should float to surface). Add another cup of cold water. Wait for water to return to a boil again (dumplings should float to surface again). Remove dumplings from boiling water and serve.
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