A little Thanksgiving twist for the unconventional. We don’t have the stones to swap roast turkey for dumplings, but we like the idea of an instant hit of Thanksgiving when the craving hits.
adapted from Jennifer 8. Lee
1 pound ground turkey
1/2 cup dried cranberries, rough chopped
1/2 head iceberg lettuce, chopped
1/4 cup soy sauce
1 tablespoon sesame oil
1/4 cup white vinegar
1 tablespoon sugar
5 scallions, light green parts only, chopped
2 large eggs
1 (10-ounce) package white button mushrooms, cleaned and chopped
All-purpose flour, for baking sheet
2 (12-ounce) packages round dumpling or gyoza skins
2 tablespoons canola oil
In a large bowl, mix together turkey, lettuce, soy sauce, sesame oil, vinegar, sugar, scallions, eggs, and mushrooms until well combined. Season with salt.
2.Lightly dust a baking sheet with flour. Place about 1 teaspoon filling in the center of a dumpling skin. Use your finger or a pastry brush to moisten edge of dumpling skin with water. Fold skin over filling to form a half-moon shape. Press edges to seal. Place on prepared baking sheet. Repeat with remaining filling and dumpling skins. (At this point, dumplings may be frozen. To freeze, place dumplings on a parchment-lined baking sheet and freeze until frozen. Transfer dumplings to a resealable plastic bag and keep frozen up to 3 months.)
3.In a large nonstick skillet, heat canola oil over medium-high heat. Add dumplings and cook for 30 seconds. Add 1/4 cup water to skillet and cover. Cook until turkey is cooked through, 8 to 10 minutes (12 to 15 minutes if frozen).
Serve immediately with Dipping Sauce.
The secret to Chinese dumpling sauce is that most of it is vinegar (black usually)! Not soy sauce (which is too salty). Then add a little bit of soy sauce and a little bit of sesame oil.
The secret to frying potstickers is to put them down on a thin coat of oil in a flat non-stick pan. After they fry for like 30 seconds to a minute, you put in a little bit of water 1/4 cup and COVER the pan.