Turkey and Scallion Dumplings


These leftover turkey dumplings are reminiscent of your favorite take-out appetizer. The turkey gets chopped and tossed with ginger, tamari, and sesame oil.

Turkey and Scallion Dumplings
Photo: Brie Passano
Hands On Time:
30 mins
Total Time:
30 mins
4 to 6 servings


  • 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)

  • 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


  1. 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).

  2. 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.

  3. 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.

  4. Make the sauce: Whisk together the tamari, scallion, vinegar, honey, and ginger in a small bowl. Serve with the dumplings.

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