Chinese Healthy Dumplings

Total Time:
1 hr
Prep:
40 min
Cook:
20 min
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.

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.


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    I think it was very delicious and amazing.It was the best food I ever made.Thanks alot FoodNetwork Chefs!
     

     
    This is the tastiest and most unique recipe. I have made many Asian dumpling recipes before, but this is the BEST recipe by far. I just made them this weekend as a practice run for Thanksgiving. It's a hit and didn't take too long. The recipe is written really well to get you organized. Was looking for more recipes by same person and found some great dipping sauces which I tried too. They were fantastic. Very talented cook and hope to see more by her soon.
    This is such a great recipe! I have yet to serve them where I was not asked for this recipe. My husband, who is NOT a healthy eater, loves these dumplings/sauce. I like to double and triple this recipe and freeze tons of them. They only cook a few minutes longer from frozen---same great taste. Definitely, definitely give this one a try. And, yes, they do take a little time to prepare. I think it's worth it, though. I use baby bok choy instead of cabbage, and I use an eggwash to glue them together instead of cornflour. I also crimp the edges with a fork---it just works better for me. I am not a dumpling-crimping expert. But anyway, try this, you'll love it!!!
    i really liked these dumplings alot..although i had to cut the recipe in half because i don't think i could eat all that the recipe would have made. i even froze left overs. i'm on a diet and this recipe was fantastic because it had turkey instead of pork and also the scallion soy sauce tasted awesome with the dumplings. i found also that if i cooked the dumplings longer than 10 minutes they would fall apart so keep an eye on them.
    I have been making this recipe for years and everyone loves them. I omit the shrimp and replace bok choy for the cabbage.
    This takes some time to make! However, the end result is so yummy! I had this at a dinner party and they vanished before I got to enjoy them.
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