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.
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
3 tablespoons tamari
1 scallion, sliced
1 teaspoon unseasoned rice vinegar
1 teaspoon honey
½ teaspoon grated ginger
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.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.