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Turkey Cranberry Chinese Dumplings

These homemade Chinese dumplings are given an autumn-twist with turkey, cranberries, and a sage-infused soy sauce.
5 from 2 votes
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Course: Appetizer
Author: We are not Martha

Ingredients

Dumpling Wrappers:

  • 2 cups flour
  • tsp salt
  • ¾ cup very hot water

Dumpling Filling and Assembly:

  • 4 cups roughly chopped cabbage
  • ½ tsp salt
  • ½ pound ground turkey
  • ¾ C fresh cranberries
  • ½ tsp sesame oil
  • 1 ½ tsp soy sauce
  • 1 tsp rice vinegar
  • 1 ½ Tbsp Sriracha
  • Salt and pepper
  • Canola or vegetable oil

Sage-Infused Soy Sauce:

  • cup soy sauce
  • 6 to rn sage leaves

Instructions

Dumpling Wrappers:

  • In a large bowl, whisk together flour and salt. Stir in hot water.
  • On a lightly-floured surface, knead dough for about 5 minutes, until smooth.
  • Wrap in plastic wrap and let rest for at least 30 minutes.
  • Separate dough into 3 equal size pieces.
  • On a lightly-floured surface, roll one piece of dough into an 8-inch x 1-inch log. Slice into 8 1-inch discs.
  • One disc at a time, flatten dough a bit with the palm of your hand. Then, using a small rolling pin, roll from edge of dough to center of dough. Rotate disc after each roll, continuing all the way around the round, until round is 3 inches in diameter and thicker in the middle than on the edges.
  • Continue with remaining discs and other remaining two pieces of dough. Place rounds on a flour-covered baking sheet and cover with plastic wrap to prevent wrappers from drying out.

Dumpling Filling and Assembly:

  • Put roughly chopped cabbage in a food processor and pulse until finely minced. If you don't have a food processor, you can finely mince by hand.
  • Place cabbage in a bowl and sprinkle with salt. Let rest for about 15 minutes.
  • After 15 minutes, squeeze out as much water as you can from the cabbage.
  • In a medium bowl, mix cabbage with ground turkey, cranberries, sesame oil, soy sauce, rice vinegar, Sriracha, and salt and pepper.
  • Place about 1 tablespoon of filling in the center of a dumpling wrapper and fold the wrapper in half to bring the two edges together. Wetting your finger a bit, seal edges of wrapper together. Place filled dumpling on a flour-covered baking sheet.
  • To pan fry dumpling, place about a tablespoon of canola or vegetable oil in a non-stick saucepan over medium-high heat. Place dumplings in pan, making sure they're not touching each other. When they start to sizzle and get brown on the bottom, lower heat to medium and slowly pour about ½ cup water in the the pan. Cover saucepan and let steam for about 10 minutes, until water evaporates.
  • Remove dumplings from pan and repeat for the next batch.
  • If you'd prefer to boil your dumplings, bring a large pot of water to a boil and place dumplings in pot.
  • When water comes back to a boil and dumplings rise to the surface of the water, add ½ cup-1 cup of cold water to the pot. This will allow the filling to continue to cook without overcooking the wrappers.
  • Once the dumplings rise to the surface again, check one for doneness. If filling is cooked through, remove from water. If not, add another ½ cup-1 cup cold water to the pot and wait for dumplings to rise again.

Sage-Infused Soy Sauce:

  • Stir together soy sauce and torn sage leaves and let sit in refrigerator for 24 hours.
  • Remove sage leaves before serving.
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