Tasty Turkey Mushroom Dumplings / by Rosie Berger

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I’ve made these a few times as an appetizer, and they’re maybe TOO good. Like you’ll wonder how you ate so many and feel a little bad but then realize they’re pretty healthy so you’re fine. AND you definitely don’t need a dumpling steamer. A friend showed me the lid trick (see method, thanks Scott) and it works perfectly). This recipe makes a lot (probably 80+ depending on how full you fill your wrappers, so it’s a good thing they also freeze fantastically! Enjoy!

2 450g packages of round dumpling wrappers

Sesame oil for frying

Water for frying and brushing dumpling wrappers

Filling

2 lbs lean ground turkey

11-12 mushrooms, finely chopped (white, brown, button will all work fine)

1/4 head of green cabbage, finely chopped

1 cup chopped green onion

4 large cloves of garlic, grated

1.5 tbsp grated fresh ginger

1 tbsp ground coriander

1 tbsp black pepper

1.5 tbsp soy sauce

1.5 tbsp rice vinegar

1 tbsp sesame oil

Method

1. Combine all filling ingredients.

2. Start placing filling in dumpling wrappers - a bit less than a tbsp of filling per wrapper depending on how big they are. Brush half of each wrapper edge with water, so they stick. Pinch edges together, and if you’re feeling fancy give them a few folds (I like doing four in the same direction).

3. Heat a NON-STICK pan on medium-high with approx. 1 tbsp of sesame oil for every 8-10 dumplings.

4. Once oil is heated, place first batch of 8-10 of dumplings in oil. Cook for 2-3 minutes, until golden brown on the bottom (or a little darker, I like a bit of a char)!

5. Cover with a steamer lid if you’ve got one (or a pot lid that fits a bit inside the pan).

6. Pour about half a cup of water around edge of lid (add more if it runs out).

7. Steam for 7-8 minutes, until wrapper is shiny, golden, and clinging to filling.

Serve with soy sauce with a bit of rice vinegar and grated ginger stirred in. Yum!

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