Turkey Gyoza (Dumplings)

By Chef Brian Miller, Fat Hen Boston
Culinary Setting
Meal Type
Appetizer, Lunch, Main Course, Entrée

About this Dish

Chef Brian Miller shows that dumplings from scratch are well within the reach of any home cook. Asian flavored turkey meatballs wrapped in a two-ingredient dough transform into gorgeous gyoza in no time! Whether you use leftover meatballs or whip up a fresh batch, dumplings can be an easy at-home dish.

Click here to see how quickly this dish comes together.

Cooking Style
Pan Fry
Ground Turkey
Dish Type



1-2 pounds ground turkey

4-5 slices of your favorite bacon, finely chopped

1 tbsp fresh garlic, chopped

1 ½ tbsp fresh ginger, chopped

1 tbsp Gochujang or ½ tbsp chili flakes or 1 tbsp chili sauce

½ tbsp miso paste (optional)

1 tsp sesame oil

½ tbsp XO sauce (optional)

¼ c pickled ramps or pickled onion/scallion bottoms, chopped

¼ c ramp tops or scallions, chopped

½ - 1 tbsp salt (to preference)

Reduced soy sauce or gyoza sauce


2 c all purpose flour (packed cups)

¾ - 1 c hot water (bring water to just under a full boil)

2 tbsp cornstarch or rice flour (for dusting rolling surface)

2-3 tbsp canola oil per batch (for cooking)

2 tbsp water (for cooking)

Sliced scallions, sesame seeds, gyoza sauce or reduced soy sauce (for serving)



Add all ingredients to a mixing bowl and combine very well.

Portion and ball meatballs onto a lined tray and refrigerate until ready to poach in broth. Meatballs should be roughly golf ball sized.

When ready to cook, bring unseasoned broth to a simmer in a large saucepan.

Add meatballs in small quantities to not lower the temperature too much. Cook until an internal temperature of 165 F is reached, about 5 to 7 minutes.

Once cooked, cool on another lined tray and season to taste with reduced soy or gyoza sauce.


Add flour to a stand mixer fitted with a paddle attachment. When water has been heated, slowly add it to the flour on a low speed, adding additional water if needed in very small amounts until dough clings together and becomes homogeneous. Mix until the dough starts to really come together and then finish kneading on a table for a couple minutes to create the elasticity. Wrap with plastic and allow it to rest 30-60 minutes.

When rested, cut into smaller pieces and roll out as evenly as possible and as thin as possible dusting with corn starch, rice flour or another dry rice based flour to keep the dough from sticking to the table. Cut out circles using a ring mold or using a glass flipped over and cut around with a knife. Fill with your cooked meatballs, fold into the “half moon” and then fold and pinch to form the preferred dumpling shape.

Sear the dumplings on two sides in a pan with canola oil. Once dumplings are browned on two sides, add a few tablespoons of water and put a lid on the pan to cook the dumpling dough and to get the meatball filling hot all the way through. Once seared and hot, remove from the pan onto your favorite dumpling plate, top with sliced scallions, sesame seeds and gyoza sauce or reduced soy sauce. ENJOY!