These are fun to make and taste great. Perfect as a first course, or multi course Asian feast.
Green onion and garlic can be used if there are no garlic scapes around. There will probably be some filling left over after, which can be refrigerated for another use or fried up and mixed with some rice or noodles. The dumplings can be formed into many different pockets, as long as they are sealed completely, it does not mater what shape they are.
Steamed Turkey Dumplings
- 1 package wonton wrappers (about 50)
- 1 lb ground turkey
- 1/2 cup shredded yellow squash
- 1/2 cup shredded carrot
- 6-7 garlic scapes diced fine
- 2 tbsp minced ginger
- 1/2 cup finely diced mushroom
- 1 egg
- 2 tbsp rice vinegar
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp fish sauce
- 2 tbsp chopped cilantro
- 5-6 basil leaves cut into thin ribbons
In a large bowl beat egg with vinegar, soy sauce, sesame oil and fish sauce. Add all other ingredients and mix well. Line 2 baking sheets with parchment paper and fill a small bowl with water. Working with 6 wonton wrappers at a time place a large tsp of filling in the center of the wrapper. Wet a finger and run it around the edge of the wrapper and then fold the corners in to cover filling and create a sealed package. Place formed dumplings onto baking sheet and continue until all dumplings are made. Do not let them touch. Dumplings can be frozen at this time or cooked. If freezing place tray in freezer until they are hard then place dumplings in a bag. To steam line a steamer basket with either cabbage, banana leaves or parchment paper. Bring 2 cups of water to a boil, place dumplings in one layer without touching and cover. Steam for 10-12 minutes and then remove. Continue steaming batches of dumplings until all are gone. Serve in batches with a dipping sauce of soy sauce, rice vinegar, sirrachi and minced garlic.