Dumplings · Chinese-inspired
Turkey, Ginger and Scallion Dumplings
Juicy turkey dumplings with ginger, scallions, sesame, and a crisp pan-fried skirt, plus freezing instructions.
Jump to recipe40 min prep · 15 min cook
The recipe
Turkey, Ginger and Scallion Dumplings
6 servings
Ingredients
- 1 pound ground turkey, 93% lean
- 4 scallions, finely sliced
- 1 tablespoon finely grated ginger
- 2 garlic cloves, grated
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
- 1/4 teaspoon white pepper
- 36 round dumpling wrappers
- 2 tablespoons neutral oil
- 1/2 cup water
Instructions
- Mix the turkey, scallions, ginger, garlic, soy sauce, sesame oil, vinegar, cornstarch, and white pepper in one direction until the filling looks slightly sticky.
- Place 2 teaspoons filling in the center of a wrapper. Moisten the edge, fold into a half-moon, and press out air as you seal. Keep finished dumplings covered.
- Heat 1 tablespoon oil in a lidded nonstick skillet over medium-high. Arrange half the dumplings flat-side down and cook for 2 minutes.
- Add 1/4 cup water and immediately cover. Steam for 5 to 6 minutes, until the filling reaches 165°F. Uncover and cook until the bottoms crisp again. Repeat.
- Serve hot with soy sauce mixed with rice vinegar and chili crisp.
Cook’s notes
- Cook one teaspoon of filling first and taste it before wrapping the whole batch.
- Freeze uncooked dumplings on a tray, then transfer to a bag; cook from frozen with 2 extra minutes of steaming.
Storage and reheating
Refrigerate cooked dumplings for up to 3 days or freeze uncooked dumplings for 2 months. Reheat thoroughly to 165°F.
Frequently asked questions
Why are my wrappers splitting?
Do not overfill them, keep unused wrappers covered, and press out trapped air before sealing.
Can I boil these dumplings?
Yes. Simmer gently until they float and the turkey reaches 165°F, usually 6 to 8 minutes.