Steamed Dumplings with Spicy Turkey Filling

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

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Nutritional Information

Amount per serving
  • Calories: 247
  • Calories from fat: 25%
  • Fat: 6.9g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 2.2g
  • Protein: 15.8g
  • Carbohydrate: 28.1g
  • Fiber: 0.2g
  • Cholesterol: 57mg
  • Iron: 2.3mg
  • Sodium: 894mg
  • Calcium: 35mg


  • 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


  1. 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.
  2. 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.
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