So it has been a long while since I have posted. Life caught up with me in the form of a move, work, and a few freelance assignments. However I am back again with some cool posts that I have built up in this break!
Let me tell you why I decided to make this recipe. For me, cooking has always been a stress reliever. This is especially the case when the recipe involves repetitive motion. Focusing all my energy on only one repeating task is a great way to get out of my head and mentally decompress. Dumplings are a great example of this.
Aside from the initial mixing of the meat filling, most of the work only involves three steps. Fill, dampen the dough, and pinch everything together. You just repeat these steps until you run out of filling. At the end, you have this beautiful plate full of dumplings that are ready to boil. Call me Type A, but having this nicely arranged plate (usually in a spiral shape) is a very relaxing site to see at the end of a hectic day.
Also, this is such a comforting food to eat. Think about it. Warm, soothing chicken broth. A slightly chewy filling with a hint of ginger. Tender dumpling dough. All of these are quite comforting things. This is also a very light recipe, so you won’t feel weighed down after eating it.
If what I just said still hasn’t hooked you in, let me say this is a great food for office lunches as they are the best the day after making them. Much like a good marinara sauce, these dumplings get better as they sit since all the flavors have had a chance to meld together. Now let’s get started:
- 1 package lean, ground turkey (you can also use ground pork or chicken)
- 1 Tbs finely chopped fresh ginger
- 1 green onion, thinly sliced
- 1 egg
- 1 package fresh wonton wrappers (you can find these at an Asian market or in the health/ethnic food section of your local grocery store)
- 1 Tbs water, to glue the dumplings together
- Salt and pepper to taste
- 5 Tbs. sesame oil
- Chicken broth to serve with (you can also serve dry with a soy dipping sauce)
Step 1: Let’s make the meat filling. Combine the ground turkey, ginger, green onion, egg and salt and pepper in a bowl. Mix until homogenous.
Step 2: Open dumpling wrappers. (Tip, keep a damp towel over your extra wrappers to keep them from drying out while you work. I usually isolate groups of 20 wrappers at a time.) Take one wrapper and dampen half of the edge.
Step 3: Take a teaspoon of meat filling and drop it in the middle of the wrapper. Lift the dry half of the wrapper and press it into the damp side. Before you completely seal the edges together, lightly press any excess air out of the dumpling. (This prevents them from floating to the top of the pan prematurely.
Step 4: Fill and fold all of your dumplings together until you run out of meat. As you fill plates with your raw dumplings, cover the dumplings with plastic wrap to prevent the dumpling skin from drying out.
Step 5: Boil water in a large saucepan. When it’s a rolling boil, place 10-15 dumplings into the pot. Be sure to not overcrowd the pot. Stir the water while dropping the dumplings to prevent them from sticking to the bottom of the pan. Boil for 5-7 minutes. Break one dumpling in half after cooking and check to see if the meat is white. If it is still pink, continue cooking another 1-2 minutes.
Step 6: When fully cooked, drain and transfer dumplings to an oiled dish. Swirl the dumplings in the sesame oil to keep them from sticking together. Repeat step 5 as necessary. Serve warm with chicken broth.