Food Network: Chinese Healthy Dumplings

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Chinese Healthy Dumplings
Recipe courtesy Cynthia Hsiung

Ingredients
1/2 pound spicy turkey sausage or turkey breakfast
sausage
1 pound minced turkey
4 ounces shrimp (optional)
6 green onions (scallions)
1/4 medium size Chinese cabbage, or equivalent amount baby cleaned spinach, or
Chinese bok choy)
2 teaspoons soy sauce
2 teaspoon sesame oil
1/2 teaspoon pepper
1/4 cup water with a teaspoon cornflour mixed (can use one egg, but will add

cholesterol)
2 teaspoons white wine, or sherry

For wrapping dumplings:
2 packets wonton wrappers, round if possible, or square, (about 50 per package)
1 bowl of water, half full
1 damp clean hand or kitchen towel

Directions
Remove turkey sausage from skins and combine with
minced turkey in a food processor. Shell and de-vein shrimp and combine in food
processor with turkey (if you do not have a food processor, you can chop shrimp
into small pieces and hand mix with turkey). Mix in finely chopped scallions,
finely chopped cabbage, soy sauce, sesame oil, pepper, cornflour mixture and white

wine. Set on manual "pulse" control or on lowest chop setting and process for
just a few seconds until shrimp is chopped coarsely into the turkey. If the
amount is too much for your food processor, mix in batches.

Set up dumpling wrapping area with a half full bowl of water, a clean surface to
work on, a damp clean hand or kitchen towel, chopsticks, or small spoons and
whoever is around to help you wrap the dumplings!

Set turkey mixture on wrapping area. On your clean working area, place a few
wonton wrappers flat down on surface (keep other wonton wrappers in plastic and
they can dry out). Using chopsticks or a teaspoon, place about a teaspoon of
mixture onto the center of wrapper. Dip a finger into the bowl of water and
moisten one side of the dumpling wrapper with turkey mixture on it. Pick up the
parcel and with fingers, pinch the two opposite sides of the wonton wrapper

together forming the parcel into the shape of a half-circle dumpling. If you are
using square wrappers, you will have to pinch the square shape down into a
half-circle shape. Keep dumplings covered with damp cloth to keep them from
drying out (do not have cloth dripping, it should be just damp to the touch).
Meanwhile, in a large deep pasta pot, fill a little above half with water. Bring
to a boil. Lower temperature so that the water is at a low boil, too high a boil
can break the dumplings. Place dumplings in carefully and close to the water to
prevent them from breaking. Boil uncovered for about 10 to 12 minutes (checking
to see if the inside is cooked). Gently take out immediately with a strainer
spatula. They are ready to eat with a ginger scallion soy sauce!

The next day, you can make pot stickers by frying the left over dumplings. Use a
sweeter dipping sauce such as a plum or duck sauce for pot stickers.

Directions
The recipes for this program, which were provided by
contributors and guests who may not be professional chefs, have not been tested in
the Food Network's kitchens. Therefore, the Food Network cannot attest to the
accuracy of any of the recipes.