Chinese Healthy Dumplings
- 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
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!
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Recipe courtesy Cynthia Hsiung