Friday, January 8, 2016

Turkey dumplings

These dim-sum delicacies are perfect with a dipping sauce of Sriracha, scallions, and soy sauce. So conveniently easy to freeze, and the comfort of knowing what's inside of them contrasts the premade versions sold in supermarkets.

50 wonton wrappers
1 pound 80% lean ground turkey
0.5 cup Chinese cooking wine
3 tbsp oil
2 tbsp sesame oil
2 tsp salt
2 tbsp soy sauce
0.25 tsp white pepper
1/3 cup water
6 oz spinach leaves
6 oz arugula leaves

Blanch the greens in a pot of boiling water. Drain in a colander and then squeeze out as well as you can.
Chop into very fine pieces.

In a large bowl, mix together the meat, wine, oils, spice, soy sauce, water, and chopped vegetables. Mix well, until homogeneous and smooth.

Line a baking sheet with parchment paper. Remove the wonton wrappers from their coating. prepare a bowl of water nearby.

Cut the wonton wrappers into circles and add about a tbsp of filling to one after dampening the edge with water. Seal the middle and crimp the edges closed into a half moon shape, pressing out extra air.

Place onto the parchment paper-lined cookie sheet.

Place cookie sheet into the freezer for an hour. Collect dumplings into ZipLoc bags and freeze.

When using, spray a nonstick pan with vegetable oil. Preheat on medium high, until nearly smoking. Add the dumplings, make sure they are not crowded. Sear until light brown.

Add about a tbsp of water per dumpling and cover. Add more water if necessary. Allow to steam until cooked. When done, wait a moment, and removing them will be easier. Place dumplings onto serving plate.

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