I’m a little late to the Lunar New Years party this time around, but some of you know I’ve been busy with another video series venture, called Unfarmed. Make these dumplings and then check it out.
This recipe was adapted from Serious Eats to be slightly more healthy – instead of using pork, we used ground turkey and shiitake mushrooms.
For the Dough:
- 2 cups all-purpose flour
- 1 cup boiling water
For the Filling:
- 1/2 pound napa cabbage (about 1/2 a small head), roughly chopped
- 1 tsp. kosher salt
- 2 scallions, roughly chopped
- 1/2 pound lean ground turkey
- 15-20 shiitakes, roughly chopped
- 2 tsp. soy sauce
- 1 tbs. Shaoxing wine
- 2 tsp. sugar
For the Dipping Sauce:
- 2 tbs. soy sauce
- 2 tbs. Chinkiang vinegar (or rice vinegar)
- 1 tsp. sugar
- 1 tbs. finely sliced scallion greens
- 1 tsp. minced ginger
- Sunflower oil
For the Dough: place flour in bowl of food processor. With machine running, slowly drizzle in water until cohesive dough is formed (you probably won’t need all the water). Allow dough to ride around processor for 30 seconds. Form into a ball using floured hands and transfer to a bowl. Cover with a damp towel and let rest for at least 30 minutes.
For the filling: Place cabbage and salt in food processor and pulse until finely chopped. Transfer to a fine-mesh strainer and set over a bowl. Allow to rest for 30 minutes. Meanwhile, place scallions, shiitakes, ground turkey, soy sauce, Shaoxing wine, and sugar in bowl of food processor. Pulse until homogeneous. Transfer to a large bowl and set aside.
Squeeze remaining moisture out of cabbage with your fingers, then transfer to the bowl with the turkey mixture. Fold together with a spatula until homogeneous. Refrigerate until ready to use.
To Make the Dumplings: Divide dough into 4 sections, and each section into 10 small tablespoon-sized balls, making 40 balls total. On a well-floured work surface, roll each ball into a round 3 1/2- to 4-inches in diameter. Be generous with flour, otherwise they may stick together.
To form dumplings, place 1 tablespoon of filling in the center of a wrapper. Moisten the edges of the wrapper with a wet fingertip or a pastry brush. Fold in half and pinch the bottom-right corner closed. Pleat the front edge of the wrapper repeatedly, pinching the edge closed after each pleat until the entire dumpling is sealed. Place the formed dumplings on a lightly floured wooden or parchment-lined board.
To Make the Sauce: Combine all sauce ingredients in a small bowl and set aside at room temperature.
To Cook the Dumplings: Bring a large pot of water to a boil. Add a 6 to 12 dumplings and boil until they float (About 1 minute). Continue boiling for 2 minutes longer, then transfer to a plate with a slotted spoon. Heat 4 tablespoons vegetable oil in a nonstick skillet or the bottom of a well-seasoned cast iron wok over medium heat until shimmering. Add dumplings flat-side down and cook, swirling often at first so they don’t stick. Take them out when they are golden brown and crisp. Serve immediately with dipping sauce.