Steamed Turkey Dumplings Recipe
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.
- 2 packages of dumpling skins defrosted 40 min at room temp
- 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
- 1/4 cup ponzu sauce
- 2 teaspoon sesame oil
- 1 teaspoon Nakano Rice Vinegar
- Mix the top ingredients well to make the filling.
- Spoon 1 t of filling onto the dumpling skin in the center.
- [img alt=”” src=”http://makobiscribe.com/wp-content/uploads/2012/05/P5090040.jpg” class=”alignnone” width=”550″ height=”550″]
- Fold over and pleat the upper half of the dumpling to completely seal it closed.
- [img alt=”” src=”http://makobiscribe.com/wp-content/uploads/2012/05/P5090006.jpg” class=”alignnone” width=”550″ height=”550″]
- Shape the dumpling on a plate to have a flat bottom, then cover with the dumpling skin plastic to keep it from drying out.
- [img alt=”” src=”http://makobiscribe.com/wp-content/uploads/2012/05/P5090048.jpg” class=”alignnone” width=”550″ height=”393″]
- Place dumplings in a steamer for 40 minutes.
- Serve with dipping sauce
You can optionally pan fry the bottoms for 1 min over med-high heat then add 1/4 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.