3 lemongrass stalks, woody parts removed, cleaned and diced
1 Tbsp grated fresh ginger
1/4 cup cilantro, finely chopped
1/3 cup panko
1/2 cup frozen corn
50-60 readymade dumpling wrappers, round or square depending on your folding preference
ponzu sauce or soy sauce
In a large mixing bowl combine all filling items until uniform with hands, or with food processor. Set aside.
Prepare your dumpling making station. You’ll need a small bowl with water, a clean cloth, a spoon and your wrappers. Lay 6-8 wrapper out at a time and place a heaping teaspoon of turkey dumpling filling in the middle. Wet your finger and trace it around the outside edge of the wrapper, this is what glues it together. For folding there are many techniques, use your favourite. If it’s your first time, watch a short how-to video online on easy techniques. Once your small batch is done, move the sealed dumplings onto a parchment lined cookie sheet in the freezer and make sure there is spacing.
Keep repeating this process until you’re done. Once all dumplings are individually frozen on the cookie sheet place them in a food storage container or a sealable bag. To cook steam for 6-7 minutes, or boil for 4-5 minutes. Serve the dumpling immediately after cooking drizzled with black vinegar and chili oil (optional.) Ponzu or soy sauce for dipping. Green onions to garnish.
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