Turkey Potstickers Appetizers

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Steamed Turkey Dumplings Recipe
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I used Jennie-O turkey for a healthy choice for my family in the Jennie-O Make The Switch Challenge. I also used Holland House White Whine and Nakano Rice Vinegar.
Ingredients
  • 2 packages of dumpling skins defrosted 40 min at room temp
  • Filling
  • 1 pound of Jennie-O Ground turkey
  • 6 stalks green onions - sliced thin (reserve some for garnish)
  • 4 tablespoons ponzu sauce
  • 1 teaspoon kosher salt
  • 2 tablespoon Holland House White Cooking Wine.
  • Dipping Sauce
  • 2 Teaspoons of Asian Chili Sauce
  • ¼ cup ponzu sauce
  • 2 teaspoon sesame oil
  • 1 teaspoon Nakano Rice Vinegar
Instructions
  1. Mix the top ingredients well to make the filling.
  2. Spoon 1 t of filling onto the dumpling skin in the center.
  4. Fold over and pleat the upper half of the dumpling to completely seal it closed.
  6. Shape the dumpling on a plate to have a flat bottom, then cover with the dumpling skin plastic to keep it from drying out.
  8. Place dumplings in a steamer for 40 minutes.
  9. Serve with dipping sauce
Notes
You can optionally pan fry the bottoms for 1 min over med-high heat then add ¼ of water and cover the pan for 3 minutes. Then open the lid and let the remaining liquid cook off for about a minute.

 

I was provided the Nakano Rice Vinegar and Holland House white wine to create this recipe. These are both brands I regularly use and you can purchase them in your local grocery store.

10 COMMENTS

  3. I’ve never thought about making these for my family, but they look great. I love the way you incorporated items that you use regularly.

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