Turkey and Scallion Dumplings
These leftover turkey dumplings are reminiscent of your favorite take-out appetizer. The turkey gets finely chopped and tossed with flavorful ingredients, such as fresh ginger, tamari, and sesame oil. Have fun experimenting with different dumpling shapes: triangles, purse shapes, or half-moons all work with this recipe. You can even freeze any uncooked dumplings for another time—they'll come in handy on busy weeknights. Serve these with a simple tamari-based dipping sauce, or drop them into a miso broth for a satisfying meal. Try these with ground chicken or pork when all the turkey is gone.
How to Make It
Mix turkey, scallions, garlic, tamari, sesame oil, rice vinegar, ginger, and red pepper flakes in a large bowl until combined. Cover the wonton wrappers with a lightly damp towel (this will keep them from drying out). Moisten the edges of the first wrapper with water, place a scant tablespoon of turkey filling in the center, fold into a triangle, and bring two corners together. Pinch to seal. Repeat with remaining wrappers and mixture, covering the completed dumplings with a damp towel as you work to keep them from drying out.
Bring a large saucepan of salted water to a boil. Lower heat to a rolling simmer and, working in two batches, carefully lower dumplings into the water. Cook until each dumpling floats to the surface, about 2 minutes. Remove with a slotted spoon; tap on paper towel to drain excess water.
Make the sauce: Whisk together the tamari, scallion, vinegar, honey, and ginger in a small bowl. Serve with the dumplings.
