Korean Turkey Dumplings with Gochujang Dipping Sauce

Culinary Setting
Home
Meal Type
Appetizer, Main Course, Entrée
Difficulty
Medium
Time
10 MIN

About this Dish

How many crispy turkey dumplings can you pile onto your plate? Chopped turkey, combined with fresh flavors, completes the light filling for these dumplings. Serve them with Gochujang dipping sauce for a little kick!

Want to see how the dumplings are made? Get the inside scoop in this video. We don’t think you’ll be able to resist running to the store ASAP to grab the supplies for these little pockets of turkey goodness.

Servings
12
Cuisine
Asian
Cooking Style
Pan Fry
Product
Boneless Breast, Pulled Turkey

Ingredients

Dumpling Filling

2 c pulled or chopped cooked turkey

1 c chopped Napa cabbage

1/2 c chopped water chestnuts

1/3 c shredded carrots

1/4 c sliced green onion

1/4 c minced fresh cilantro

3 tbsp. soy sauce

1 tbsp. sugar

3 tbsp. dry sherry, or rice wine

1 tbsp. sesame oil

1 tbsp. minced fresh garlic

1 tbsp. minced fresh ginger

¼ c peanuts, chopped

1 tbsp. Gochujang (Korean chili paste)


Dumplings

2 tbsp. cornstarch (and more for flouring the wontons)

2 tbsp. water

36 wonton skins, round


To Fry Dumplings

1 tbsp. olive oil

½ c water


Gochujang Dipping Sauce

1/3 c soy sauce

1/3 c rice wine vinegar

1 tbsp. Gochujang (Korean chili paste)

1 tbsp. sesame oil

2 cloves garlic, minced

1 tbsp. sugar

1 tbsp. finely grated ginger

1 tbsp. scallion, finely minced

Directions

In a large bowl, gently combine turkey, napa cabbage, water chestnuts, carrot, green onion, and cilantro. Add the soy sauce, sugar, sherry, sesame oil, garlic, ginger, optional peanuts and gochujang, and mix well.

In a small bowl, mix together the corn starch and water. Set aside.

Lay out the wontons wrappers, and using a pastry brush, brush the slurry mixture around the perimeter of each wrapper

Place 1 tablespoon of filling in the center of each wonton. Fold in half to form a half moon shape, and pinch the edges closed. Repeat with remaining skins and filling.

If making in advance, place finished dumplings on a sheet pan lined with parchment paper sprinkled with a little more cornstarch to prevent sticking.

Heat 1 tablespoon oil in a non-stick sauté pan. Add the dumplings and cook until lightly browned on one side, about 2 minutes.

Add ½ c water. Cover quickly and steam 4-5 minutes or until skins are slightly translucent.

To prepare the dipping sauce, stir together all ingredients, adding more gochujang to achieve desired spice level. Serve with the hot dumplings.