I’m obsessed with dumplings! I eat all kinds of dumplings but I especially love making them because then I know exactly what’s in them and that they will be delicious! When I am making homemade dumplings, I like to make it a really relaxed and fun cooking project in the kitchen. I make at least 5 dozen at a time and freeze most of them for future dumpling dinners. I always end up feeling so happy and accomplished after making dumplings!
I created this simple turkey filling recipe because I was looking for a versatile dumpling filling that would work well with either Asian or Italian flavor profiles. The onions, peppers, and garlic that flavor the turkey meat, go well with traditional Asian flavors and are a great addition to a whole Dim Sum meal! When I want fried Italian dumplings dipped in a slow-cooked Tomato Sauce, I add these to the menu along with ones stuffed with Hot & Sweet Italian Sausage.
Ingredients for filling:
1lb Ground Turkey
4oz cooled bell mixture of bell peppers, onions, and garlic, that have been finely chopped, seasoned and sautéed in olive oil.
3/4 tsp kosher salt
1/4 tsp ground pepper
1 egg, beaten
Additional Ingredients:
Approximately 60 small square wonton or dumpling wrappers (often sold frozen and must be thawed completely in the fridge the day before).
How I make it:
* Combine all ingredients in a medium mixing bowl until well blended.
* Unwrap wonton wrappers, place pile on plate and cover with a wet paper towel.
* Use a melon baller to scoop a small ball of filling and place just off center on top of the wonton wrapper (see picture below).
* Dip finger in a small bowl of water and wet 2 adjacent sides of the wrapper and then fold to make a triangle, completely sealing the wet edges over the dry edges and making sure to work all of the air out from the inside of the dumpling.
* Fold each of the 2 side corners toward the middle of the dumpling and use a drop of water to seal the dough.
* Place on a parchment lined cookie sheet and cover with a damp towel.
* Finished dumplings can be shallow fried with oil in a skillet on medium heat until golden brown, steamed on top of garment in a bamboo steamer, or frozen on the cookie sheet and them moved to labeled sealed bags (frozen dumplings do not need to be thawed before frying, but should thaw for at least 20 minutes before steaming).
Tips:
* Take your time getting the air out of the inside of the dumpling so that they don’t burst during cooking.
* Enlist the help of others and have fun with it. This is a great recipe to make with kids!
* Freeze your dumplings for future meals to take the pressure off for occasions when you don’t have the time or energy to do a lot of cooking.
Can be served with an Asian dumpling dipping sauce or Italian Tomato Sauce.
Happy Eating!
