Steamed Dumplings with Spicy Turkey Filling

Cooking Light
7 servings (serving size: 5 dumplings and 1 tablespoon sauce).


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1 pound ground turkey
1/4 cup minced celery
1/4 cup minced red bell pepper
1/4 cup low-sodium soy sauce
2 tablespoons minced green onions
1 tablespoon dry sherry
1 tablespoon cornstarch
1 teaspoon minced peeled fresh ginger
1/2 teaspoon dark sesame oil
1/4 teaspoon Thai chile paste
2 garlic cloves, minced
35 won ton wrappers
2 teaspoons cornstarch
12 large napa (Chinese) cabbage leaves
Cantonese Dipping Sauce


Combine the first 11 ingredients in large bowl. Working with 1 won ton wrapper at a time (cover the remaining wrappers with a damp towel to keep them from drying out), spoon about 1 tablespoon turkey mixture into center of each. Moisten edges of wrapper with water; bring the 2 opposite corners together. Press edges together with a fork to seal, forming a triangle. Place dumplings on a large baking sheet sprinkled with 2 teaspoons cornstarch.

Line bottom of each rack of a bamboo steamer with cabbage leaves. Place the dumplings 1/2 inch apart on steamer racks (about 6 or 7 per rack), and cover with steamer lid. Add water to a wok to a depth of 1 inch, and bring to a boil. Place steamer in wok, and steam for 20 minutes. Carefully remove the dumplings and cabbage from steamer. Repeat with remaining dumplings. Serve with Cantonese Dipping Sauce.

Created date

February 2006

Nutritional Information

Calories 247
Caloriesfromfat 25 %
Fat 6.9 g
Satfat 2.2 g
Monofat 2.6 g
Polyfat 2.2 g
Protein 15.8 g
Carbohydrate 28.1 g
Fiber 0.2 g
Cholesterol 57 mg
Iron 2.3 mg
Sodium 894 mg
Calcium 35 mg