Chinese · Lunch
Steamed Turkey and Vegetable Dumplings
Steamed dumplings filled with ground turkey, napa cabbage, scallion, ginger and sesame oil, wrapped in thin dough and cooked in a bamboo steamer until translucent. Served with a dipping mix of soy sauce, black vinegar and chili oil, offering a light savoury bite typical of Cantonese dim sum service.
$4
25 minsPrep
10 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
411Calories
30.5gProtein
14.1gFat
40.9gCarbs
2.4gSugar
1.5gFiber
1650mgSodium
55mgChol
2.7gSat Fat
620mgPotassium
75mgCalcium
2.8mgIron
0.4mcgVitamin B12
5mgVitamin C
low-calorie
gluten-free-adaptable
low-cholesterol
rich-umami
low-calorie
Instructions
1
Prep
Toss napa cabbage with salt in a small bowl, let sit 10 minutes, then squeeze out liquid firmly until dry.
2
Build
Combine ground turkey, drained cabbage, scallion, ginger, sesame oil, soy sauce, shaoxing wine, salt and white pepper; stir briskly in one direction 1 minute.
3
Wrap
Dust a plate with cornstarch, place a wrapper in your palm, spoon about 1 tablespoon filling into the centre, and pleat edges upward to seal.
4
Steam
Line a bamboo steamer with parchment, arrange dumplings with space between them, and steam over high heat over boiling water for 10 minutes until translucent.
5
Plate
Stir together dipping soy sauce, black rice vinegar and chili oil in a small dish, then lift dumplings onto a plate and serve immediately with sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz406g ground turkey
- 2.8 oz80g napa cabbage
- 22 scallion
- 2 tsp2 tsp fresh ginger
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp shaoxing wine
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp white pepper
- 1212 round dumpling wrappers (about 2 oz/57g)
- 2 tsp2 tsp cornstarch, for dusting
- 2 tbsp2 tbsp soy sauce, for dipping
- 2 tsp2 tsp black rice vinegar, for dipping
- 1/2 tsp1/2 tsp chili oil, for dipping
