Baked Chinese Turkey Dumplings
Celebrate Lantern Festival with baked turkey dumplings! These dumplings are filled with lean ground turkey, chives, shredded carrots, and fresh ginger. They are baked to golden perfection and served with a sweet and spicy soya sauce. #TryTurkeyToday
This is a sponsored post. I had the wonderful opportunity to work with Canadian Turkey to create this recipe for you. Though monetary compensation was received, all opinions are my own.
Dumplings are significant this time of year in Asian cultures because they symbolize family reunion. Most families get together to prepare and eat dumplings during the new year. They also represent prosperity because their shape resembles gold ingots which are ancient Chinese money. There’s an old belief that the more dumplings you eat the more prosperous you’ll be. But how many is too many? Apparently 8 or 9 are lucky numbers according to Andrew Wong. (source: Vice.com)
Traditional Chinese Dumplings are boiled or pan-fried. These are baked giving them a crispy-crunchy thin outer shell. The filling is made with turkey instead of pork and the meat is cooked before it’s put into the wrapper.
Turkey is such a great substitute for a recipe like this and for most Chinese recipes that use ground pork because it’s leaner and pairs well with any flavor that works with pork. Fresh cuts of turkey are naturally low in sodium and it’s full of nutrients such as iron, zinc, and selenium. It’s a lean high-quality protein that cooks up moist and flavorful. It’s also a healthy protein choice for breakfast, lunch or dinner. So think turkey when you are celebrating Lantern Festival with your family!
For additional tips, recipes, turkey basics, and how-to videos, visit CanadianTurkey.ca.
How to cook ground turkey:
Cook in a skillet drizzled with a little vegetable oil on medium-high heat. Use a spatula to stir and break the meat apart. Cook until it all turns white and no pink meat remains. Drain the fat and let cool while preparing the other ingredients.
How to make the filling:
In a large mixing bowl, stir together 1/2 lb of cooked ground turkey, 1/4 cup chopped chives, 1/4 shredded carrots, 1/3 cup mayonnaise, 1 teaspoon finely minced ginger root, 1 tablespoon soya sauce and 1 teaspoon sesame oil.
How to fold dumplings:
- Place a heaping teaspoon of filling in the center of the dumpling wrapper. Moisten the outer edge of the wrapper with water.
- Fold the wrapper in half and pinch in the center.
- Use your thumb and fold over the top layer towards the center to make a pleat. Pinch along the edge to seal. Make 1-2 more pleats on the left side.
- Repeat on the right side and there you have it, a beautifully wrapped dumpling.
How to bake dumplings:
Place the dumpling, pleat side facing up, on a baking sheet sprayed with non-stick cooking spray. Lightly spray the dumpling with the cooking spray to help brown the surface. Bake at 375F for 15 minutes or until golden brown on the outside.
- Can I freeze the dumplings and store for later? Yes, freeze them on a baking sheet until frozen solid and transfer them into a freezer-friendly container or ziplock bag. Store in the freezer for up to 3 months. Thaw overnight in the fridge and bake as instructed.
- Can I boil or pan-fry these dumplings instead? Yes, of course. If that’s what you’re used to or prefer. Go ahead and boil or pan-fry as you normally would.
- How to serve baked dumplings – The dumplings are best served warm, fresh out of the oven. Serve with some plum sauce, sweet and sour sauce or a sweet and spicy soya sauce.
These dumplings are light and crispy to eat. They are filled with a delicious ground turkey mixed with chives and carrots and seasoned with fresh ginger, soya sauce, and sesame oil. Serve as a snack, appetizer or family-style with other entrees and celebrate with loved ones. Happy Lantern Festival!
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These dumplings are filled with lean ground turkey, chives, shredded carrots, and fresh ginger. They are baked to golden perfection and served with a sweet and spicy soya sauce.
- 1/2 lb ground turkey
- 1 tbsp vegetable oil
- 1/4 cup chopped chives
- 1/4 cup shredded carrots
- 1/3 cup mayonnaise
- 1 tsp fresh ginger root, finely minced
- 1 tbsp low-sodium soya sauce
- 1 tsp sesame oil
- 3 dozen dumpling wrappers
- 1/4 cup low-sodium soya sauce
- 1 tbsp sriracha sauce
- 1 tbsp honey
- Cook the turkey in a skillet drizzled with the vegetable oil on medium-high heat. Use a spatula to stir and break the meat apart. Cook until it all turns white and no pink meat remains. Drain the fat and let cool while preparing the other ingredients.
- Preheat oven to 375F. Lightly spray two baking sheets with non-stick cooking spray. Set aside.
- In a large mixing bowl, stir together the turkey, chives, carrots, mayonnaise, ginger, soya sauce and sesame oil until evenly mixed.
- Place a heaping teaspoon of filling in the center of the dumpling wrapper. Moisten the outer edge of the wrapper with water. Fold the wrapper in half and pinch in the center.
- Use your thumb and fold over the top layer towards the center to make a pleat. Pinch along the edge to seal. Make 1-2 more pleats on the left side. Repeat on the right side.
- Place the dumplings, pleat side up, on the prepared baking sheet. You should be able to fit about 1-2 dozen on each baking sheet.
- Lightly spray the dumpling with cooking spray to help brown the surface. Bake for 15 minutes or until golden brown on the outside.
- Meanwhile, mix together the dipping sauce ingredients in a small dipping bowl. Serve with the dumplings as soon as they are done.
- Category: appetizer
- Method: bake and stovetop
- Cuisine: Chinese
Keywords: turkey dumplings, Chinese dumplings, baked dumplings