6-7 dried shiitake mushrooms, soaked in water overnight, reserve mushroom liquid
5 green onions, chopped
4 cloves garlic
1 inch piece ginger
1 lb ground turkey
½ tsp sea salt
1 Tbsp soy sauce
2 tsp sesame oil
¼ tsp ground white pepper
5-6 Tbsp reserved mushroom liquid or water, or poultry broth
2 pkg (1 lb) round dumpling wrappers
1 Tbsp black vinegar (Chinkiang)
2 tsp soy sauce
1 tsp toasted sesame oil
1 tsp green onions, sliced
few pieces ginger (2 tsp), thinly sliced
¼ tsp sesame seeds
Make the turkey meat filling:
Place the rough chopped cabbage into a food processor.
Give it a few pulses until the cabbage is finely chopped.
Transfer the finely chopped cabbage into a sieve or colander.
Sprinkle 1 teaspoon coarse sea salt over the cabbage and mix until incorporated. Let it sit for 10 minutes.
Place the rehydrated shiitake mushrooms, green onions, garlic, ginger in the food processor and pulse until finely chopped.
Transfer the mixture to a large bowl.
Gently squeeze the excess water from the cabbage and place into the bowl with the mushrooms. Set aside.
Add the ground turkey, salt, soy sauce, sesame oil, and white pepper to a large bowl (I used a stand mixer bowl with a paddle attachment).
With a pair of chopsticks, stir the meat mixture in one direction (or use a stand mixer with a paddle attachment and turn it on low speed).
Gradually add 1 tablespoon of reserved mushroom liquid (or water or poultry broth) to the meat mixture while the stirring (or the machine is running). Continue adding enough liquid (about 5-6 Tbsp) until the turkey meat is moist, but not watery.
Add the cabbage and mushroom mixture into the meat and continue stirring until incorporated.
Make the dumplings:
Lightly grease a large platter with sesame oil or line a baking sheet with parchment paper.
Remove the dumpling wrappers onto a plate and cover with a damp cloth or paper towel.
Have a small bowl of water ready.
Take 1 heaped teaspoon of filling and place it in the centre of the wrapper.
Dip your finger in a little water and go around the edge of half of the dumpling wrapper.
Fold in half and pinch to pleat the edges to seal the dumpling.
Place onto the greased platter or baking sheet and continue with the remainder.
Cook the dumplings:Boil:
Bring a large pot of water up to a boil.
Add the turkey dumplings to the water and give it a stir (so that they don't stick to each other).
Cook until the dumplings float, about 5-6 minutes.
Use a slotted spoon to remove the dumplings.
Serve hot with dipping sauce.
Heat up a large frying pan over medium heat.
Add 2 tablespoon of vegetable oil to the pan.
Arrange the dumplings onto the pan and pour in ½ C of water. Cover with a lid.
Bring it to a boil, and then remove the lid.
When the edge of the dumplings turn crisp and brown, use a spatula to remove the dumplings, about 5-10 minutes.
Serve immediately with dipping sauce.
Make the Dipping Sauce:
Add black vinegar, soy sauce, toasted sesame oil, green onions, ginger and sesame seeds to a small dish and whisk to combine.
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