Turkey Dumplings


Recently, I learned how to make dumplings from a friend of a friend. It was such a fun experience that I had to do it again. It had been a busy semester, so I hadn’t seen my best girlfriend in a while. As a catch up session, I decided to take what I learned and have a cook day with her!

Personally, having a cooking day is such a great indoor activity. Not only is it a little more inexpensive (than going out), it’s also healthier and a fun way to spend the time together…especially with winter on its way! My friend had so much fun, and she was quick to learn the folding technique (something I had trouble doing at first). Dumplings is one of my favourite things to eat at an Asian restaurant, whether it’s potstickers or gyoza, or the dim sum ones. Most of the time they can be greasy and unhealthy, so it was great to be able to learn the technique. It is super easy! However, I will one day master trying to make the wrappers from scratch…for now I will use store-bought for time efficiency.

This recipe is also versatile in that you can use whatever kind of meat you prefer, or make vegetarian. Typically, one uses pork and shrimp, but in an effort to make things leaner (and also because it was what I had on hand at home), I used turkey. Still tasted really great! For added flavour, I included shiitake mushrooms for that umami. It provided a great meatiness with the rest of the ingredients. These dumplings also freeze well for later! Hope you guys enjoy it as much as we did!


  • 1lb ground turkey (or other meat of choice or other veggies)
  • 0.5 lb shrimp, peeled, deveined, and removed head
  • 4-5 green onion, finely diced (omit white ends)
  • 1/2 cup of chives, finely chopped
  • 3 garlic cloves, minced
  • 1-inch piece of ginger, grated
  • ~8-10 shiitake mushrooms, finely diced (about 1/2 cup)
  • 2 tbsp oil
  • 2 tbsp sesame oil
  • 2 tbsp soy sauce (tamari or shoyu also works)
  • 1 tbsp rice wine vinegar
  • package of dumpling wrappers

Dipping sauce:

  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp hoisin sauce
  • 1 tsp rice wine vinegar
  • 2 tsp agave or sugar
  • squirt of Sriracha (to taste, and optional)
  • 1/2 tsp grated ginger


Combine ingredients for dipping sauce and set aside.

Use a food processor to pulse the shrimp into finer pieces (or alternatively chop it finely). Add minced shrimp to the ground turkey, and add the finely diced green onions, chives, shiitake mushrooms, and the ginger and garlic. Add the oils, soy sauce, and vinegar, and use your hands to work the mixture! It should hold together and not be too wet. If the mixture isn’t sticking, use an egg for binding.



Flour a large plate or baking tray to lay finished dumplings. Use this method to fold/pleat the dumplings. It can take some practice! Place on floured tray until finished. If folded correctly, they should be able to stand on their own!


There are three methods to cook:

Pan fry: Heat a skillet on medium heat with a couple tablespoons of oil. Once hot, place dumplings in pan in one layer and let brown for a couple minutes. Add about 1/3 cup of water, and cover to steam for 5-6 minutes. If frozen, an extra minute is needed. Skin should be slightly pale.


Boil: Place dumplings in a pot of boiling water. Make sure to stir once in a while so that they don’t stick to the bottom. Once floating, they are cooked!

Steam: Steam dumplings in a steamer or dim sum bamboo steamer (lined with parchment) over water that is on a rolling boil. This would take about 10-12 minutes.

Enjoy with the dipping sauce!!

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