Food Recipes Turkey and Scallion Dumplings 5.0 (5) These leftover turkey dumplings are reminiscent of your favorite take-out appetizer. The turkey gets chopped and tossed with ginger, tamari, and sesame oil. By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor. She is the former Senior Food Editor at REAL SIMPLE magazine. Prior to writing and editing feature stories, having her own monthly vegetarian column, and developing over 300 recipes during her time at RS, she was the Assistant Food Editor at Rachael Ray Every Day. She has also gained experience in the test kitchens of Martha Stewart's Living, and Saveur magazines, in catering, TV, and a Michelin-starred restaurant in New York City. Ananda is a graduate of the French Culinary Institute, now known as the International Culinary Center, with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Updated on October 16, 2022 Print Share Share Tweet Pin Email Photo: Brie Passano Hands On Time: 30 mins Total Time: 30 mins Yield: 4 to 6 servings Ingredients 1 cup finely chopped cooked turkey meat 4 scallions, thinly sliced 1 clove garlic, grated 1 tablespoon tamari ½ teaspoon toasted sesame oil ½ teaspoon unseasoned rice vinegar ½ teaspoon grated ginger (from 1-inch knob) ⅛ teaspoon red pepper flakes 18 wonton wrappers Dipping sauce: 3 tablespoons tamari 1 scallion, sliced 1 teaspoon unseasoned rice vinegar 1 teaspoon honey ½ teaspoon grated ginger Directions 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. Print