Steamed Dumplings with Spicy Turkey Filling



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

Recipe from

Cooking Light

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


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.

June 2000
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